Pickled picnic salad

Ingredients:

• 1 lb frozen chopped green beans (thawed and drained), or fresh green beans
• 450 g frozen green peas (defrost), or fresh
• 1 cup of sugar
• 1 cup red wine vinegar
• 0.5 cups olive oil
• 1 teaspoon of salt
• 1.5 cups thinly sliced ​​celery (about 4 stalks)
• 1 can (55g) chopped pimento peppers
• 2 small sweet onions, thinly sliced
• 1 red bell pepper, stemmed, seeded and chopped

Preparation:

1. In a medium saucepan, combine the sugar and vinegar and bring to a boil. Add the olive oil and salt and set aside to cool.
2. Place green beans, peas, celery, pimento, onion, and bell pepper in a bowl. Pour the marinade over the vegetables, cover with plastic wrap, and marinate in the refrigerator for 24 hours.
3. When serving, transfer to plates with a slotted spoon to drain off excess oil.