1 (15 oz.) green peas
1 (15 oz.) white corn
1 (15 oz.) garbanzo beans
1 jar pimento, cut in strips
1 c. chopped green pepper
1 (15 oz.) green beans
1 (15 oz.) diced carrots
1 c. chopped celery
1/4 c. cut green onions with tops
1 tsp. celery seed

DRESSING:

3/4 c. vinegar
1/2 tsp. salt
1 c. sugar
1/2 c. salad oil

Drain liquid from vegetables. Layer canned and fresh vegetables in bowl. Sprinkle with pepper and celery seed. Heat vinegar, sugar and salt until sugar dissolves. Add oil. Cool slightly, pour over vegetables. Stir gently. Cover tightly. Marinate at least a day before serving. Serves 20 generously.