INGREDIENTS:

• 1 (15 ounce) can peas, drained
• 1 (15 ounce) can shoe peg corn, drained
• 1 (15 ounce) can green beans, drained
• 1 (2 ounce) jar pimentos
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 cup white sugar
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3/4 cup white wine vinegar

DIRECTIONS:

1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.