Overnight Veggie Salad - cooking recipe

Ingredients

1 (16 oz.) can small green peas, drained
1 (16 oz.) can French-cut green beans, drained
1 (11 oz.) Shoe Peg white corn, drained
1 medium onion, finely chopped
3/4 c. celery, finely chopped
2 Tbsp. chopped pimentos
3/4 c. sugar
1/2 c. oil
1/2 c. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Preparation

Heat dressing until sugar is dissolved.
Pour over veggies. Cover.
Refrigerate overnight.
Good keeper.