2 cans LeSueur peas
1 can shoepeg corn
1/2 c. diced onions
1 c. diced celery
3/4 c. vinegar
1 c. sugar
1/2 c. oil
1/2 tsp. pepper
8 oz. pimento
1 tsp. salt

Drain peas and corn. Place in a bowl. Bring to a boil sugar, vinegar, oil, salt and pepper. Cool. Pour over vegetables and toss lightly. Refrigerate overnight.