3/4 c. cider vinegar
1/2 c. salad oil
1 tbsp. water
1 c. sugar
1 tsp. salt
1 can (15 1/2 oz.) white shoe peg corn
1 can tiny peas
1 can French style green beans
1 (4 oz.) jar chopped pimientos
1/2 c. chopped celery
1/2 c. diced onion
1/2 c. diced green pepper

Mix well and bring to boil first 5 ingredients. Set aside and cool. Drain corn, peas, beans and pimiento. Then add celery, onion and green pepper. Mix together and pour the dressing over vegetables. Marinate in refrigerator overnight.