1 can French style green beans
1 can shoe peg corn
1 can tiny early peas
1 jar pimento
1 c. chopped celery
1 c. chopped green onions
1 c. chopped green pepper
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Drain all the canned vegetables. Place in large bowl. Add chopped vegetables and toss together.

In a small saucepan put the sugar, vinegar and oil then heat until the sugar is dissolved; stir constantly. Pour hot dressing over vegetables. Mix thoroughly.

This is a great salad to keep handy for picking on. It will keep for weeks in the refrigerator.