3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1 c. sugar
1 tbsp. water
1 tsp. pepper
16 oz. can French-style green beans
12 oz. can Shoepeg corn
17 oz. can English peas
2 oz. jar pimentos
1 green pepper, finely chopped
1 large onion, finely chopped
1 c. celery, finely chopped

Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.