1 c. green pepper, chopped
1 can whole kernel corn, shoepeg
1 can French style beans
1 sm. jar pimientos
1 c. celery, chopped
2 bunches green onions
1 sm. can English peas

DRESSING:

3/4 c. vinegar
1/2 c. Crisco oil
1 c. sugar
1 tsp. salt
1 tsp. black pepper

Mix all salad ingredients together. Bring dressing mixture to a boil. Pour dressing over vegetables. Let stand in refrigerator overnight. This will keep in refrigerator for up to 2 weeks.