2 cans green beans
1 can white hominy
1 can sliced water chestnuts
1 1/2 c. carrots, sliced, cooked crisp
1 c. celery, sliced
1 med. onion, diced
1 med. green pepper, diced
1 can garbanzo beans

Drain canned vegetables. Mix all together.

SAUCE:

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

Mix and pour over vegetables. Marinate overnight in refrigerator. Toss before serving.