1 can drained French cut green beans
1 can drained peas
1 small jar of drained pimentos
1 small onion chopped
1 green pepper chopped
4 stalks celery chopped

Dressing:

1/2 c. oil
1 tbsp. salt
1 1/2 c. sugar
1 c. vinegar

Cook dressing ingredients slowly until sugar dissolves. Cool. Pour over vegetables. Refrigerate overnight. Drain to serve. This recipe is versatile; I like to add sliced water chestnuts.