2 tall cans sweet peas, drain
2 cans whole peg corn
1 green pepper, chopped
1 jar pimentos
1/2 c. oil
1/2 c. sugar
1 c. chopped celery
1 chopped onion
3/4 c. red wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Mix all vegetables. Combine other ingredients. Pour over vegetables. Mix. Cover and refrigerate several hours.