MARINADE:

3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1 c. sugar
1 tbsp. water
1 tsp. black pepper

Place all ingredients in saucepan; bring to boil. Stir until sugar melts. Cool.

SALAD:

1 (16 oz.) can French green beans
1 (17 oz.) can small English peas
1 (12 oz.) can shoe peg corn
2 oz. pimiento, chopped
1 c. celery
1 c. green bell pepper, chopped
1 c. red bell pepper, chopped (optional)
1 c. green or sweet onion, chopped

Drain all vegetables. Combine. Pour cool marinade over vegetables and coat well. Refrigerate for at least 12 hours, stirring occasionally.