1 c. diced celery
1 med. onion, diced
1 green pepper, diced
1 can sliced water chestnuts
1 sm. jar pimento
1 can bean sprouts
1 can shoepeg corn
1 can sliced carrots
1 can French style green beans
1 can English peas
1/2 c. water
1 c. salad oil
1 1/2 c. sugar
1 c. white vinegar
2 tsp. salt
1 tsp. pepper

Drain all canned vegetables. Combine with celery, onion and green pepper in container with a tight fitting lid. Bring water, oil, sugar, vinegar, salt and pepper to a boil, dissolving sugar. Cool. Pour over vegetables; mix lightly. Cover and refrigerate overnight without stirring. Better if prepared several days ahead. Makes 3 quarts.