1 large can English peas, drained
1 (12 oz.) can Shoepeg corn, drained
1 (14 to 16 oz.) can green beans, drained (not French cut)
1 c. celery, chopped
1 c. onion, chopped
1 c. green pepper, chopped
1 medium jar cooked pimento, drained and chopped

Stir all ingredients together in a large bowl.

Sauce:

1/2 c. Wesson oil
1/4 c. sugar
3/4 c. apple cider vinegar
1 tsp. salt
1 tsp. pepper

Mix sauce ingredients. Pour sauce over vegetables and let sit overnight in refrigerator. Stir occasionally to mix. (Will last for a week in the refrigerator.)