2 (16 oz.) cans whole green beans
2 (16 oz.) cans sm. green peas
3 or 4 ribs celery, chopped
1 lg. green pepper, chopped
1 (4 oz.) jar pimentos, diced

DRESSING:

1 tsp. salt
3/4 c. sugar
1/2 c. vinegar
1/4 c. Italian salad dressing
1/4 c. salad oil

Drain vegetables well. Pour dressing over vegetables and marinate 24 hours in refrigerator, stirring several times. Drain off dressing one hour before serving. This is a good salad to make ahead of time. Serves 10 to 12.