Marinated Salad

1 can whole kernel corn
1 can french cut green beans
1 can English peas
1 jar pimentos
1 cup green pepper, chopped
1 cup celery, chopped
1 cup onion, chopped

Mix all ingredients in large bowl.

Dressing:
Heat to boiling:
1 cup sugar
1 tsp salt
1 TBSP pepper
3/4 cup vinegar
1/2 cup oil
1 TBSP water

Combine dressing with vegetables.  Cover and refrigerate.  Best if it is served after at least 4 hours in fridge.