Marinated Vegetable Salad

1 can white whole kernel corn
1 can French style green beans
1 can small peas
1 green pepper, chopped fine
1 small onion, chopped fine
1 small jar pimentos
4 stalks celery, cut fine

Dressing:
1 c. sugar
1 tsp. salt
1/2 tsp. dry mustard
1/2 c. white vinegar
1/2 c. salad oil

Drain all vegetables (corn, beans, peas), then add remaining ingredients. Bring dressing ingredients to a boil, simmer several minutes and add 1 tablespoon celery seed. Stir vegetables together and pour dressing over them. Marinate overnight, covered. Enjoy! Good for church potluck.

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