1 can sliced green beans
1 can petit pois English peas
1 sm. bell pepper (chopped)
2 sm. onions (chopped)
1 sm. can pimiento (chopped)
1 1/2 c. celery (chopped)
1 can kidney beans
1/2 c. ripe olives

SAUCE:

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

Drain beans and peas. Add all other chopped vegetables. Heat sugar and vinegar until sugar dissolves. Let cool. Add salt and Wesson oil. Pour over vegetables. Marinate 24 hours. Drain before serving. Keeps several days.