Shoe Peg Salad

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

Directions

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.