1 can French cut green beans
1 can LeSeuer peas
1 can shoe peg corn
1 c. celery
1 c. onions
1 sm. jar pimientos
1 tsp. salt
1/2 tsp. pepper

DRESSING:

1/2 c. oil
1/2 c. vinegar
3/4 c. sugar

Drain well the canned vegetables. Add balance of salad ingredients.

In a small pan, bring to boil the dressing ingredients. Pour over salad. Refrigerate 2 to 3 hours. (Dressing makes the salad. If substitutions are made, do not make them here.)