1 (#2) can French green beans
1 (#2) can corn (niblets)
1 (#2) can English peas
1 green pepper, diced
1 lg. purple onion, chopped
1 sm. can pimiento
4 celery stems, sliced thin

MARINATE MIXTURE:

1 c. salad oil
1 c. vinegar
1 c. sugar
1 c. water
1 tbsp. salt

Drain canned vegetables and mix with fresh vegetables. Cover with marinate mixture. Refrigerate for 24 hours. Stir several times the first two or three hours. Drain before serving.

Serves 8.