1 can green beans
1 med. onion, thinly sliced
1 sm. green pepper, chopped
1 can peas
4 stalks celery, sliced
1 sm. can pimentos

DRESSING:

3/4 c. sugar
1/4 c. salad oil
1 tbsp. salt
1/2 c. vinegar
2 tbsp. water
Dash of paprika

Pour dressing over vegetables and mix lightly. Cover and marinate in refrigerator 6 to 8 hours. Drain 1 hour before serving. Salad stays fresh in refrigerator 2 to 3 weeks.