SHOEPEG CORN SALAD (Tim Rich)

1 (16-oz.) can French-style green beans, drained
1 (16-oz.) can shoepeg corn, drained
1 (16-oz.) can small peas, drained
1 cup celery
3 onions, chopped
1 (4-oz. jar) pimiento
1 green bell pepper, chopped
1 cup sugar
1/2 cup cooking oil
3/4 cup vinegar
Salt & pepper to taste

Combine all vegetables. Mix sauce ingredients in pan and bring to boil. Cool slightly. Pour sauce over vegetables. Refrigerate 24 hours before serving.