1 can (16 oz.) tiny peas
1 can (16 oz.) water chestnuts
1 can (16 oz.) French cut green beans
1 can pimento
1 c. chopped celery
1 c. cauliflower flowerettes
1 green pepper, chopped
1 carrot, chopped
1 sm. onion, chopped

DRESSING:

1/2 c. oil
1 c. vinegar
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
Dash Tabasco sauce

Drain all canned vegetables. Chop pimento, celery, cauliflower, green pepper, carrot and green onion into small pieces. Mix all vegetables well. Add dressing and toss. Let stand overnight in refrigerator. Serves 12.