1 can seasoned green beans
1 can small English peas
1 can niblets Mexican corn (use 1 1/2)
2 stalks celery, chopped
1 onion
1/2 green bell pepper (use 1)
1 can pimentos, chopped
1 lg. cucumber, chopped (I use 2)
1 c. sugar (I use 3/4 c.)
1 c. vinegar
1/2 c. oil

Drain vegetables. Mix dressing and pour over vegetables in refrigerator and marinade 24 hours.