1 can bean sprouts
1 can sauerkraut
1 c. chopped celery
1/2 c. diced red and green bell peppers
1 sm. onion, diced
1 sm. jar chopped pimento
1 1/4 c. sugar
1/2 c. vinegar
1/2 c. Wesson oil

Mix bean sprouts, sauerkraut, celery, peppers, onion, and pimento. Heat sugar, vinegar, and oil. Cool and pour over mixture of vegetables. Let stand in refrigerator.