1 jar (6 oz.) sliced mushrooms, drained
1 can French style green beans, drained
1 can LeSueur green peas, drained
1 can white shoepeg corn, drained
1 can yellow summer crisp corn, drained
1 small jar pimiento, chopped
1 c. bell peppers (red, green & yellow), chopped
1 c. onion (red, white or green), chopped
1 c. celery, chopped

Dressing:

1 c. sugar or 1/2 c. honey
1/2 c. vegetable oil
3/4 c. red wine vinegar
1 tsp. celery seed
salt and pepper to taste

Heat dressing in microwave or on stove until sugar or honey melts. Drain all canned vegetables and mix with chopped vegetables. Pour heated dressing over and let marinate at least 3-4 hours. The longer it sets, the better it is.

Makes a beautiful dish. I usually double ingredients.