Brazilian Salad - cooking recipe

Ingredients

1 small can tiny green peas, drained
1 can French-cut green beans, drained
1 stalk celery
2 to 3 green onions, chopped
1/2 small jar pimentos
1 small can Shoe Peg corn, drained
1 c. sugar
3/4 c. vinegar cider

Preparation

Toss all vegetables in bowl.
Combine sugar and cider; bring to boil to dissolve sugar.
Let cool.
Pour over vegetables. Store in refrigerator until vegetables are cool.