Vegetable salad

SALAD:
1 can (14 ounces) cut green beans, drained
1 can (12 ounces) whole kernel corn, drained
1 cup chopped green pepper
1 cup sliced celery
1/2 cup sliced green onions
2 tablespoons diced pimientos1/2 cup sugar
1/2 cup cider vinegar
1/4 cup cooking oil
1/2 teaspoon pepper
Method : 
1-Combine salad ingredients; mix well.
2-For dressing: Combine sugar, cider vinegar, cooking oil and pepper. Stir until dissolved.
3-Pour dressing over vegetables mixture. Toss. Refrigerate overnight.