1 (16 oz.) can small peas
1 (16 oz.) can French cut green beans, drained
1 (2 oz.) jar pimientos, drained and diced
1 med. size green pepper, diced
1 1/2 c. diced celery (three ribs)
4 green onions, diced

DRESSING:

1 c. salad oil
1 c. sugar
1/2 tsp. salt
2/3 c. vinegar
1 tsp. paprika

Open and drain cans of peas and beans. Open drain and dice the pimiento. Combine the three vegetables in a large bowl. Dice the green pepper, celery and onions and add them to the other vegetables.

To make the dressing: Combine oil, vinegar, paprika and salt and mix well until salt and sugar dissolve. Pour the dressing over the vegetables, cover the bowl and refrigerate until serving time. Any extra salad will keep well in the refrigerator for a week or more.