1 (15 to 16 oz.) can green beans, cut
1 (15 to 16 oz.) can white corn
1 (15 to 16 oz.) can tiny peas
1 (15 to 16 oz.) can diced carrots
1 (15 to 16 oz.) can garbanzo beans
1 c. celery, chopped
1 jar pimentos, cut
1/4 c. green salad onions with tops, cut (can substitute regular onion, cut)
1 c. green peppers, chopped
Pepper
1 tsp. celery seed
3/4 c. vinegar
1 c. sugar
1/2 tsp. salt
1/2 c. salad oil

Drain liquid from vegetables. Layer canned vegetables and fresh vegetables in a storage container (9-inch square Tupperware container is good). Sprinkle with pepper and celery seed. Heat vinegar, sugar and salt until sugar dissolves. Add oil. Cool slightly and pour over vegetables. Stir gently. Cover tightly and refrigerate at least 2 days before serving. Serves 20 generously.