Marinated Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can French-cut green beans, drained
1 (15 oz.) can small English peas, drained
1 (11 oz.) can white Shoe Peg corn, drained
1 (2 oz.) jar diced pimento, drained
1 c. chopped celery
1 c. chopped green onion
1/2 c. sugar
1/4 c. vegetable oil
1/2 c. white vinegar

Preparation

Combine first 6 ingredients in a large bowl.
Set aside. Combine sugar, vinegar and oil in a small saucepan.
Bring to a boil over medium heat, stirring often.
Reduce heat and simmer until sugar dissolves.
Cool.
Pour sugar mixture over vegetables. Cover and refrigerate at least 4 hours.
Yields 8 cups.