Marinated Salad

1         Chopped Onion
1         Bell Pepper
4 stalks  Celery
1         small jar pimentos
1 can     small English Peas
1 can     Shoepeg Corn
1 can     French Cut Green Beans
1/2 Cup   Vegetable oil
1/2 cup   Vinegar
1/2 cup   sugar
salt
pepper
paprika

Drain cans of peas, corn, and beans, and jar of
pimentos and pour ingredients into bowl.  Mix chopped
onion, bell pepper and celery into bowl with pimentos,
peas, corn, and beans. 

Bring vegetable oil, vinegar, and sugar to a boil.  Add
salt, pepper, and paprika to taste. 

Pour over vegetables and let set.  Overnight in
refrigerator is fine. Will keep in refrigerator for 1
to 2 weeks, if sealed. 

Contributed by Stephanie da Silva