Vegetable Salad - cooking recipe

Ingredients

3/4 c. vinegar
1/2 c. oil
1 Tbsp. water
1 c. sugar
1 tsp. salt
1 tsp. black pepper
1 can French-style green beans
1 can Shoepeg white corn
1 can LeSueur green peas
1 c. chopped celery
1 chopped green pepper
1 small jar pimientos
1 bunch spring onions, chopped

Preparation

Mix the first 6 ingredients in a saucepan.
Bring to a boil. Put the remaining ingredients into a colander; let drain well. Pour the sauce mixture over the vegetable mixture.
Refrigerate overnight or a day ahead of time.
This will keep for a week in the refrigerator.