VEGETABLES:

1 c. chopped celery
1 c. green pepper
6 green onions, with tops
1 can pimento
1 can petite green peas
1 can french green beans
1 can shoepeg white corn
May add artichoke hearts or garbanzo beans

DRESSING:

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

Make dressing first. While it's cooling, chop vegetables. heat sugar and vinegar until sugar dissolves; add oil, salt and pepper. Pour over vegetables and put in refrigerator. Keeps 1 week or longer in refrigerator. Serves 15.