1 can LeSueur peas, drained
1 can French cut green beans, drained
1/2 c. red onions & green onions
1/2 c. green pepper
1/2 c. celery
1/2 c. vegetable oil
1/2 c. wine vinegar
1/2 c. sugar (scant)

Drain juice from peas and beans and discard (or save for soup). Chop onions, pepper and celery very fine. Mix all ingredients and marinate overnight. Drain very well before serving. Reserve marinade. Any left over salad will keep well in marinade for a week or so if refrigerated.