1 can French-cut green beans
1 can LeSueur green peas
1 can Shoepeg corn
1 chopped green pepper
1 sweet onion, chopped
1 small jar pimento
1 c. chopped celery

Marinade:

1 c. cider vinegar
3/4 c. sugar
1 c. oil
1 tsp. salt
2 tsp. mustard seed
1/2 tsp. celery seed

Drain vegetables and place in bowl. Add marinade and refrigerate overnight.