Vegetable Salad - cooking recipe

Ingredients

1 large can LeSueur peas, drained
1 can Shoe Peg white corn, drained
1 can French-cut green beans, drained
3 stalks celery, sliced
1 green pepper, chopped
1 onion, chopped
chopped pimientos (for color)
1 c. sugar
2/3 c. white vinegar
1/2 c. oil

Preparation

Bring the sugar, oil and vinegar to a boil; let cool.
Pour over vegetables and let set overnight in the refrigerator.