2 cans Shoe Peg corn
2 cans English peas
2 cans butter beans
1 c. chopped celery
1 c. chopped red onion
2 chopped green onions
1 large jar pimento
1 c. cider vinegar
1 c. salad oil
1 1/2 c. sugar (may substitute 4 tsp. artificial sugar; just as good)

Drain all canned veggies. Pour vinegar, oil and sugar over veggies and let stand at least 24 hours. May be kept 4 or 5 days. ENJOY!