Tangy Vegetable Salad

My SIL made this at Thanksgiving one year. It is one of her grandmother's favorite recipes. I love how light and refreshing this taste.

• Ready In: 25 mins
• Yields: 6 cups

Ingredients

• 14 1⁄2 ounces French style green beans, drained
• 15 1⁄4 ounces white shoepeg corn, drained
• 8  ounces  baby peas, drained
• 2  ounces pimiento, chopped & drained
• 1  medium onion, chopped
• 1  medium green pepper, chopped
• 4  celery ribs, chopped
• 1⁄2 cup vinegar
• 1  tablespoon salt
• 3⁄4 cup sugar
• 1⁄4 cup  vegetable oil

Directions

1. Mix vinegar, sugar, salt, and oil in small saucepan. Heat until sugar is dissolved. Cool and pour over vegetables. This salad will keep in refridgerator for several days.