Combine sugar, vinegar, and salad oil in a saucepan.

Heat the mixture until it boils, then remove from heat and let cool slightly.

Drain all canned vegetables (green beans, peas, corn).

Chop green onion, green pepper, and celery.

Combine the drained vegetables, chopped green onion, green pepper, celery and pimento in a large bowl.

Pour the cooled liquid dressing over the vegetable mixture.

Toss lightly to coat all the vegetables evenly.

Refrigerate the salad overnight to allow the flavors to meld.

Serve cold and enjoy.