1 can Shoepeg corn
1 can French green beans
1 can sm. peas
1 (4 oz.) jar pimentos, diced
4 stalks celery, diced
1 green pepper, diced
1 med. onion, diced
1 tbsp. salt
3/4 c. sugar
1/2 c. oil
3/4 c. vinegar

Drain cans of vegetables. Combine with celery, pimentos, green pepper, onion. Heat salt, sugar, oil and vinegar in saucepan until sugar dissolves. Cool. Pour over vegetables and refrigerate 24 hours before serving.