15 oz. can sm. early peas, drained
15 oz. can whole kernel corn, drained
14.5 oz. can sliced green beans, drained
1/3 c. sliced water chestnuts, drained
2 tbsp. chopped pimento or red bell pepper
1 tbsp. sliced green onion

DRESSING:

1/2 c. vegetable oil
2 tbsp. vinegar
2 tbsp. sweet pickle relish
1 tsp. sugar
1/8 tsp. pepper

In large bowl combine peas, corn, beans, water chestnuts, pimento and green onion.

In small bowl combine all dressing ingredients; mix well. Pour dressing over vegetables. Toss gently. Cover. Refrigerate several hours or overnight to blend flavors. 10 1/2 cup servings.