1 can shoe peg corn, drained
1 can tiny green peas, drained
1 can French style green beans, drained
1 (4 oz.) jar pimiento, chopped (add liquid)
4 stalks celery, chopped
1 lg. bell pepper, chopped
1 purple onion, chopped

Combine all ingredients. Pour over the marinade:

1/2 c. vegetable oil
1 c. sugar
3/4 c. white vinegar
1 tsp. salt
1 tsp. pepper

Bring to boil; cool. Pour over vegetables. Marinate 24 hours and eat.