Vegetable Salad - cooking recipe

Ingredients

1 large can each green and yellow beans
1 small can chickpeas
1 large can corn
1 c. chopped celery
3/4 c. chopped onion
2 Tbsp. chopped pimentos
1 1/4 c. chopped green pepper
1 tsp. salt
1 tsp. pepper
1/2 c. olive oil
1 c. sugar
3/4 c. wine vinegar
1 Tbsp. water

Preparation

Drain canned vegetables well.
Add chopped vegetables.
Mix salt, pepper, olive oil, sugar, wine vinegar and water.
Mix well.
Pour marinade over vegetable mixture and marinate for at least 12 hours.
Will keep in fridge up to 2 weeks.