MARINADE:

1 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil
3/4 c. vinegar

SALAD:

1 can English peas, drained
1 can shoe peg corn, drained
1 can green beans, drained
2 oz. diced pimiento
1/2 c. diced celery
1/2 c. green pepper, chopped

Heat marinade and pour over salad ingredients. Refrigerate and serve.