1 can tiny English peas
1 can French-style green beans
1 can white Shoe-peg corn
1 sm. jar chopped pimento
1 med. onion, chopped
1 med. bell pepper, chopped
3-4 celery stalks, chopped
1 c. sugar
1 c. vinegar
1/2 c. oil
1/2 c. water
1 1/2 tbsp. salt

Drain peas, green beans, corn, and pimento and put in a large bowl. Add chopped onion, bell pepper, and celery. Mix the sugar, vinegar, oil, water, and salt until sugar is dissolved and pour over the vegetable mixture.

Cover and refrigerate overnight or several hours. Drain before serving. Left- over portion can be stored in closed container in refrigerator for several days.