INGREDIENTS: 3/4 cup white sugar 3/4 cup distilled white vinegar 1/2 cup olive oil salt and pepper to taste 1 teaspoon celery seed 2 (15 ounce) cans whole kernel corn, drained 1 (15 ounce) can baby peas, drained 1 (15 ounce) can green beans, drained 1 onion, chopped 1 green bell pepper, chopped 1/2 (4 ounce) jar pimentos DIRECTIONS: In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool. In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.
