(A great cold salad for any time of the year.)

3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
3/4 c. sugar
1 tsp. black pepper
1 c. celery, chopped
1 green pepper, diced
1 bunch green scallions, chopped (include tops)
1 (16 oz.) can green beans (French cut)
1 (17 oz.) can Leseuer peas
1 (12 oz.) can shoepeg corn
1 (2 oz.) jar pimento

Blend liquid and seasonings. Boil, stir and dissolve sugar, cool. Drain vegetables and stir sauce in. Refrigerate overnight; stir occasionally. Serve cold. Yum Yum!