1/4 c. Equal Spoonful
3/4 c. cider vinegar
1/2 c. vegetable oil
1 med. green bell pepper, chopped
1 med. onion, chopped
2 celery ribs, sliced
1 (15 oz.) can small sweet peas, rinsed and drained
1 (14 1/2 oz.) can French-cut green beans, rinsed and drained
1 (11 oz.) can white shoepeg corn, drained
1 (7 oz.) jar diced pimiento, undrained
1/2 tsp. salt
1/4 tsp. pepper

Bring first 3 ingredients to a boil in a small saucepan over medium heat. Cook, stirring often, 5 minutes or until no calorie sweetener dissolves. Remove from heat, and cool 30 minutes. Stir together bell pepper, and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill up to 8 hours. Serve with a slotted spoon.