Vegetable Salad - cooking recipe

Ingredients

2 cans Shoe Peg corn (white)
1 can LeSueur peas
1 can French-style green beans
1 small jar diced pimento
1 c. chopped onion
1 green pepper, chopped
1 c. chopped celery
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. salt
1 tsp. pepper

Preparation

Cook sugar, vinegar, oil, salt and pepper until sugar melts. Pour over drained vegetables and stir.
Refrigerate overnight before serving.