1 (1 lb.) can French style green beans
1 (1 lb.) can tiny peas
4 stalks celery, chopped (2 c.)
1/2 c. chopped green pepper
1 (4 oz.) can pimientos, diced
1 med. onion, sliced in rings
1/2 - 1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 tsp. salt

Drain beans and peas; combine with celery, green pepper, pimientos and onions in large bowl. Stir sugar, vinegar, oil, and salt together in a 2 cup measure until sugar is dissolved. Pour mixture over vegetables; stir gently. Refrigerate 24 hours. Drain liquid off 30 minutes before serving. Keeps well in refrigerator. For a less sweet salad, use the smaller amount of sugar.