MARINATED VEGETABLE SALAD

1 can French style green beans

1 can shoe peg corn

1 can water chestnuts (optional)

1 can small English peas (sm. can)

1 sm. jar pimiento

1 red onion, chopped

3 pieces celery, chopped

1 bell pepper, chopped

Heat in pan (do not boil)

1 c. sugar

1/2 c. oil

3/4 c. vinegar

Drain all vegetables well.  When liquid mixture has been heated, pour over vegetables and marinate over night.  When ready to serve, drain liquid from vegetables and serve.

Lin McEwen