1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
1 (7 oz.) jar chopped pimento, undrained
1 (15 oz.) can small green peas (LeSueur), drained
1 (14 oz.) can French cut green beans, drained
1 (11 oz.) can white shoe peg corn, drained
1/2 tsp. salt
1/4 tsp. pepper

Bring first three ingredients to a boil in a small saucepan over medium heat; cook, stirring often for 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl. Gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Keeps well in an airtight container in refrigerator for several days.