Summer Vegetable Salad - cooking recipe

Ingredients

1 cup sugar (Splenda) or 1 cup sugar substitute (Splenda)
3/4 cup cider vinegar
1/2 cup vegetable oil or 1/2 cup canola oil
1 teaspoon ground black pepper
1/2 teaspoon salt
1 (16 ounce) can French style green beans, drained
1 1/2 cups thawed frozen peas
2 (14 ounce) cans white shoepeg corn, drained
1 (2 ounce) jar diced pimentos, drained
1 cup chopped celery
1/2 green bell pepper, diced
1 bunch green onion, chopped
1 small red onion, diced

Preparation

Mix 1 cup sugar, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Add your favorite canned veggies, be colorful and creative -- this makes a beautiful salad!
Mix and chill for at least 8 hours.