1 can English peas
1 can White Shoe Peg corn
1 can French-cut green beans
1 c. diced green pepper
1 can chopped green onions
1 small can diced pimentos
1/2 c. sugar
1/2 c. wine vinegar
1/2 c. salad oil
1/2 tsp. salt

Drain all canned vegetables. Mix the sugar, vinegar, oil and salt together and bring to a boil. Add to vegetables and chill overnight. (Will keep for a week.)