1 can French style green beans
1 can shoe peg corn
1 can green peas (sm. peas)
1 sm. jar pimientos
1 c. coarsely chopped onion
1 c. celery
1 c. green pepper

Drain beans, corn and peas well, add pimientos, onion, celery and green pepper.

DRESSING: 3/4 cup white vinegar, 1 cup sugar, salt and pepper, 1 tablespoon water. Heat all this until sugar melts and is smooth. Cool. Add 1/2 cup salad oil. Stir and pour over vegetables. Refrigerate about 24 hours. Keeps well.