2 (17 oz.) cans English peas, drained
1 (17 oz.) can shoe peg corn
1 (16 oz.) can bean sprouts, drained
1 (4 oz.) jar chopped pimientos
4 stalks celery, finely chopped
1 med. onion, finely chopped
3/4 c. vegetable oil
3/4 c. vinegar
3/4 c. sugar
1 tsp. dried whole basil
1 tsp. garlic powder
1 tsp. salt
Lettuce leaves (optional)

Combine first 6 ingredients tossing lightly. Combine vegetable oil, vinegar, sugar and seasonings; mix well. Pour over salad. Cover and chill 8-10 hours or overnight. Serve salad in lettuce lined bowl. 8 or more servings.