1 (13 oz.) can French style green beans
1 (8 3/4 oz.) can tiny peas
1 (8 oz.) can whole kernel corn
1 (2 oz.) jar pimiento, diced
4 stalks celery, diced
1 green pepper, diced
1 sweet onion, sliced thin
1 c. Cheddar cheese, cubed

Drain well all canned vegetables, place in large container.

BRING TO A ROLLING BOIL:

1 c. sugar
1/2 c. vinegar
1/2 c. corn oil

Pour over vegetables, let stand in refrigerator overnight. Just before serving, drain, reserving liquid. Add 1 cup cubed Cheddar cheese to vegetables. Leftover vegetables may be returned to liquid. Keeps 2 weeks refrigerated.