1 (303) can sm. green peas
1 jar pimentos
1 c. chopped celery
1 (303) can shoe peg corn, whole white
1 med. green pepper, chopped
1/2 bunch green onions, chopped

Drain vegetables; mix together and set aside. Combine 1/2 cup apple cider vinegar, 1 teaspoon salt, 1/4 cup oil, 1 tablespoon water, 1 teaspoon pepper. Bring to boil; stir until dissolved. Cool pour over vegetables. Refrigerate 24 hours before serving. This keeps well for about a month.