1 can 16 oz. tiny green peas, drained
1 can 16 oz. french style green beans, drained
1 can 11 oz. shoe peg white corn, drained
1 medium onion, finely chopped
3/4 c. celery, chopped fine
2 tbsp. pimentos, chopped (optional)
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

In a large bowl, combine peas, green beans, corn, onion, celery and pimentos. In a saucepan combine remaining ingredients. Heat and stir until sugar dissolves. Pour over the vegetables and refrigerate overnight.

Yields 10-12 servings.

Salad will keep several days stored in a covered container in the refrigerator.