Tangy Vegetable Salad - cooking recipe

Ingredients

14 1/2 ounces French style green beans, drained
15 1/4 ounces white shoepeg corn, drained
8 ounces baby peas, drained
2 ounces pimiento, chopped & drained
1 medium onion, chopped
1 medium green pepper, chopped
4 celery ribs, chopped
1/2 cup vinegar
1 tablespoon salt
3/4 cup sugar
1/4 cup vegetable oil

Preparation

Mix vinegar, sugar, salt, and oil in small saucepan. Heat until sugar is dissolved. Cool and pour over vegetables. This salad will keep in refridgerator for several days.