1 can shoe peg corn
1 can French style green beans
1 can sm. peas
1 c. chopped celery
1 c. chopped onion
1 sm. jar pimientos
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Drain all vegetables and discard liquid. Heat sugar, vinegar and salad oil until sugar is dissolved. Cool and pour over vegetables. Cover and refrigerate before serving.