1 can cut green beans
1 can whole kernel corn
1 jar artichokes
2 green peppers
1 can English peas
1 med. red onion
1 can water chestnuts
1 sm. jar pimentos

MARINADE:

10 1/2 oz. can tomato soup
1 1/4 c. sugar
1 tsp. celery seed
1 tsp. pepper
1/2 c. oil
3/4 c. vinegar
1 tsp. Worcestershire

Drain and cut up all vegetables. Mix marinade separate from vegetables. Marinate vegetables overnight in refrigerator.