Jean's Pea Salad for a Crowd

1 c. sugar
1/3 c. olive oil
3/4 c. vinegar
1/2 t. black pepper
1 t. salt

Boil above ingredients until sugar is dissolved. Cool completely.

12 oz. can white shoepeg corn, drained (any white corn will do)
17 oz. small sweet peas, drained
16 oz. french-style green beans, drained
4 oz. diced pimentos, drained
1 c. chopped celery, optional
1 c. chopped onion
1 c. chopped green pepper

Combine all ingredients. Pour cooled oil mixture over vegetable mixture and stir well. Cover and refrigerate overnight. Stir before serving.

*This will keep for 2+ weeks in the refrigerator. (I double this recipe for church potlucks) Tastes a lot like the 5 bean salad.