2 cans (16 oz.) peas
1 med. jar pimentos
1/2 c. chopped celery
1/2 c. chopped sweet pepper
3/4 c. chopped green onions

DRESSING:

1/2 c. oil
1/3 c. vinegar
1/4 c. sugar
1 tsp. black pepper
1 tsp. salt
1 1/2 minced garlic

Place first 5 ingredients in bowl. Mix dressing. Shake well. Pour over vegetables. Refrigerate overnight.