Vegetable Salad - cooking recipe

Ingredients

2 (No. 2) cans very small peas
2 (No. 2) cans French-cut green beans
2 (No. 2) cans Shoepeg corn
1 large green pepper, shredded
3/4 c. sugar
3/4 c. vinegar
1/3 c. oil
salt and pepper to taste
chopped onions and pimentos

Preparation

Mix sugar, vinegar and oil and pour over drained vegetables; let set in refrigerator overnight.
(Sugar, vinegar and oil can be doubled or tripled according to taste.)
Mixture keeps for a couple of months.