Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can LeSueur peas
1 (16 oz.) can white Shoe Peg corn
1 (16 oz.) can French-style beans
1 (8 oz.) jar chopped pimento
1 c. finely chopped celery
1 c. chopped green peppers
1 medium onion, chopped
1 tsp. salt
1 tsp. black pepper
1 Tbsp. water
1 c. sugar
3/4 c. white vinegar
1/2 c. Wesson oil

Preparation

Drain all vegetables.
In a saucepan, bring to a boil the salt, pepper, water, sugar, vinegar and oil.
Let cool and mix with vegetables.
Refrigerate overnight.
Drain well before serving.