3/4 c. sugar
3/4 c. vinegar
1 tbsp. water
1 tsp. salt
pepper to taste
1 (17 oz.) small English peas, drained
1 (2 oz.) jar diced pimentos, drained
1 c. chopped celery
1 c. finely chopped onion
1 (12 oz.) can Shoe Peg corn, drained
1 (17 oz.) can French style green beans, drained

Combine the first 5 ingredients in a small pan; boil for 1 minute. Cool completely. Combine remaining ingredients in a bowl and toss lightly. Pour marinade over vegetable mixture and stir gently. Cover salad and refrigerate overnight.