1 (16 oz.) can green beans, cut & drained
1 (17 oz.) can tiny peas, drained
1 (16 oz.) can whole kernel corn, drained
1 (4 oz.) jar chopped pimento, drained
1 c. celery, finely chopped
1 med. onion, finely chopped
1 med. green pepper, finely chopped

Combine all the above in a large bowl. Set aside while making dressing.

DRESSING:

1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

Combine dressing ingredients in a pan. Bring to a boil. Cool slightly and pour over vegetables. Cover and chill overnight. Keeps a week in refrigerator. Very tasty.