Cold Vegetable Casserole

Ingredients

• 1 17 oz can corn
• 1 can peas
• 1 can French green beans
• 1 large jar pimentos
• 4 stalks chopped celery
• 1 purple onion cut into rings
• 1 tsp salt
• 1 tsp pepper
• 12 c oil
• 1 c sugar
• 34 c vinegar

Directions

1. Drain vegetables
2. In saucepan combine salt pepper oil sugar and vinegar
3. Bring to a boil
4. Allow to cool
5. Pour over vegetables and gently toss
6. Refrigerate 24 hours