1 (16 1/2 oz.) can cut green beans
1 (16 1/2 oz.) can whole kernel corn
1 (16 1/2 oz.) can sweet peas
1 c. chopped celery
1 c. chopped green pepper
1 c. sweet onion (chopped fine)
1 sm. jar chopped pimento
1 can water chestnuts, sliced
1 c. sugar
3/4 c. white vinegar
3/4 c. salad oil

Drain vegetables, set aside. Mix well the sugar, vinegar and oil and cook briefly. Pour over vegetables while hot. Refrigerate overnight. To serve, drain liquid. (Can reserve liquid for leftovers for up to 2 weeks in refrigerator.) Serves 8 to 10.