Overnight Vegetable Salad - cooking recipe

Ingredients

1 (15 oz.) tiny green peas, drained
1 (15 oz.) French-style green beans, drained
1 (11 oz.) Shoe Peg white corn, drained
1 medium onion, finely chopped
3/4 c. finely chopped celery
2 Tbsp. chopped pimientos
3/4 c. sugar
1/2 c. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Preparation

In a large bowl combine peas, beans, corn, onion, celery and pimientos.
In saucepan, combine remaining ingredients.
Heat. Stir until sugar dissolves.
Pour over vegetables.
Cover and refrigerate overnight.