Recipe: Marinated Vegetables (using green beans, corn, and beets)

MARINATED VEGETABLES

1 (16 oz) can French-style green beans, drained (or 2 cups frozen French-style green beans, thawed and drained)
1 (16 oz) can whole kernel corn, drained
salt
1 small green bell pepper, chopped
1 cup diced celery
1/2 cup chopped onion
1 small jar pimiento, drained and chopped
1 cup sliced beets (fresh cooked or canned)
FOR THE MARINADE:
1 cup vinegar
1 cup sugar
1/2 cup salad oil

Drain beans and corn. Sprinkle with salt and refrigerate overnight.

Next day, drain beans and corn again. Add pepper, celery, onion, and pimiento. Add beets.

Whisk together vinegar, sugar, and oil. Pour marinade over vegetables and refrigerate overnight.

Adapted from source: Lucille Turner