2 c. green beans, cut up
2 c. sm. English peas
1 can water chestnuts, sliced
1 (4 oz.) can pimientos, chopped
4 lg. ribs celery, chopped fine
Salt to taste
1/2 c. chopped purple onion
1 c. oil
1 c. sugar
1/2 c. vinegar
Mushrooms or cocktail onions (optional)

Drain green beans, peas, water chestnuts, pimientos, mushrooms, and remaining ingredients. Mix oil, sugar, and vinegar until blended. Pour over vegetables and marinate overnight.