Quick and Easy Vegetable Salad

2 15-1/4 oz. cans petite peas, drained
2 14-1/2 oz. cans green beans, drained
2 15-oz. cans shoepeg corn, drained
6 green onions, thinly sliced 4-oz. jar diced pimentoes
1 c. celery, chopped
1 c. sugar
1 c. white vinegar
1 c. oil
salt and pepper to taste

Combine all vegetables in a large bowl; set aside. Mix together sugar, vinegar and oil; pour over vegetables and stir. Add salt and pepper; cover and refrigerate overnight.

Serves 15 to 20.