Corn Salad - cooking recipe

Ingredients

1 (No. 2 1/2) can French-style green beans
1 can white whole kernel corn
1 small jar chopped pimientos
1 can petits green beans
1 medium bell pepper, finely chopped
1 c. finely diced celery
1 c. finely diced onion

Preparation

Drain canned vegetables.
Add to diced vegetables.
Cover with the marinade and refrigerate in a covered dish, 4 to 5 hours or longer before serving.