1 can yellow wax beans
1 can carrots
1 can red kidney beans
1 can English peas
1 can whole kernel corn
1 can green beans
1 med. onion, diced
1 red or green sweet pepper, chopped
1 sm. can pimiento
1 lg. or 2 sm. stalks celery, cut up
1 tbsp. salt
1 c. vinegar
1 1/2 c. sugar
1/2 c. vegetable oil

Drain all vegetables. Combine first 10 ingredients in large bowl. Combine last four items in a pan. Bring to a boil. Pour over vegetables and refrigerate overnight. Serves approximately 20 people.