3/4 c. sugar
1/2 c. salad vinegar
1 tbsp. water
1 tsp. salt (less may be used)
1/4 tsp. pepper
1 (11 or 16 oz.) can shoe peg white corn, drained
1 c. finely chopped celery
1 c. finely chopped onion
1 (16 oz.) can French style green beans, drained
1 (2 oz.) jar pimientos, drained

Combine first five ingredients in a saucepan, bring to a boil, and boil 1 minute. Cool completely. Combine other ingredients in a bowl, toss lightly. Pour cooled marinade over vegetables and stir gently. Cover salad and refrigerate overnight. Serves 10.