1 can shoepeg corn, drained
1 can (17 oz.) Le Seur peas, drained
1 bunch green onions, chopped
1 c. chopped celery
1 c. chopped bell pepper
3 oz. jar pimento, diced

Boil:

1 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. black pepper (or less)

Cool, then pour over salad. Let stand overnight before serving. Keeps a long time refrigerated.