Shoe Peg Salad - cooking recipe

Ingredients

3/4 cup white sugar
3/4 cup distilled white vinegar
1/2 cup olive oil
salt and pepper to taste
1 teaspoon celery seed
2 (15 ounce) cans whole kernel corn, drained
1 (15 ounce) can baby peas, drained
1 (15 ounce) can green beans, drained
1 onion, chopped
1 green bell pepper, chopped
1/2 (4 ounce) jar pimentos

Preparation

In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool.
In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.