1 c. sugar
3/4 c. cider vinegar
1/2 c. vegetable oil
1 medium size green bell pepper chopped
1 medium onion chopped
3 celery ribs sliced
1 (7 oz.) jar diced pimento, undrained
1 (15 1/4 oz.) can small green sweet peas, drained
1 (14 1/2 oz.) can French-cut green beans, drained
1 (11 oz.) can white shoepeg corn, drained
1/2 tsp. salt
1/4 tsp. pepper

Bring first three ingredients to a boil in a small sauce pan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool for 30 minutes. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. Note: Salad may be stored in an air-tight container in the refrigerator for several days.

Yields 8 cups.