2 (11 oz.) can white shoepeg corn, drained
1 (15 oz.) can small sweet English peas, drained
1 (14 oz.) can French style green beans, drained
1 c. green bell pepper, diced
1 c. celery, diced
1 c. onion, chopped
1 (2 oz.) jar pimento, drained and diced

Dressing:

3/4 c. white vinegar
1/2 c. vegetable oil
1 c. sugar
1 tsp. salt
1 tsp. pepper

Combine the ingredients for the dressing in a small saucepan and bring to a boil over medium-high heat stirring until sugar dissolves. Cool. Mix all vegetables and stir in dressing. Chill 8 hours and drain before serving.

Serves 10-12.