Salad: Chilled Vinaigrette Bean Salad

From Shelly Carey

Ingredients
1 15 ounce can English peas, drained
1 11 ounce can white shoepeg corn, drained
1 15 ounce can French-style green beans, drained
1 2 ounce jar pimentos, chopped and drained
1 medium onion, chopped
4-5 stalks celery, chopped
1 green bell pepper, diced
1 ½ teaspoons salt
¼ teaspoon coarsely-ground black pepper
½ cup vegetable oil
½ cup water
1 cup vinegar
½ cup sugar (or sugar substitute)

Directions
Combine canned and fresh veggies in a medium sized bowl. In another bowl, combine salt, pepper, vegetable oil, water, vinegar and sugar. Heat for one minute in microwave, until sugar dissolves. Allow marinade to cool, and pour over veggies. Refrigerate salad for 24 hours and drain-off marinade before serving.