3 cans French cut green beans, drained
3 cans English (new) peas, drained
3 cans white shoepeg corn, drained
1 - 2 lg. red onions, sliced into rings
3 green peppers, chopped
15 - 20 stalks celery, chopped
3 lg. jars diced red pimiento
3/4 c. white vinegar
1 c. oil
1 c. sugar
1 tsp. salt
1 tsp. pepper

For dressing, combine vinegar, oil, sugar, salt and pepper in large sauce pan. Bring to boil, cool and pour over salad ingredients. Refrigerate at least 8 hours. Drain before serving or serve with a slotted spoon.