1 (17 oz.) can sm. English peas
1 (17 oz.) can white shoepeg corn
1 (15 1/2 oz.) can French style green beans
1 (2 oz.) jar pimientos
1/2 c. diced celery
3/4 c. vinegar
1/2 - 1 c. chopped onion
1/2 c. chopped green pepper
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil

Drain the first 4 ingredients. Combine and toss lightly with the other vegetables. Combine remaining ingredients in medium saucepan. Bring to boil over low heat, stirring occasionally. Pour over vegetables, stirring gently; blend well. Cover and refrigerate for 24 hours. Serves 6 to 8.