Icebox Vegetable Salad

• 1 can corn, drained
• 1 can (16 ounces) green beans, drained
• 1 bag (16 ounces) frozen peas ( you can also use canned peas, but I don't like them) If you use canned peas, they should be drained.
• 1 jar (4 ounces) pimiento, chopped and drained
• 1 cup celery, finely chopped
• 1 medium onion, finely chopped
• 1 medium green pepper, finely chopped
• 1 cup sugar
• 1/2 tsp pepper
• 1 tsp salt
• 1/2 cup vinegar
• 1/2 cup vegetable oil

1. Combine all vegetables in a large glass bowl; set aside.
2. In a saucepan, combine sugar, vinegar, oil, salt and pepper.
3. Bring to a boil.
4. Cool slightly and pour over vegetables.
5. Cover and refrigerate overnight.
6. If cooking for 2: salad may be stored in a plastic bag or covered container in the refrigerator for up to 1 week.

corn, green beans, frozen peas, pimiento, celery, onion, green pepper, sugar, pepper, salt, vinegar, vegetable oil

Taken from cookpad.com/us/recipes/333228-icebox-vegetable-salad (may not work)