3/4 c. apple cider vinegar
1/2 c. vegetable oil
1 c. sugar
1 tbsp. salt
1 tbsp. pepper
1 c. chopped bell pepper
1 c. chopped celery
12 oz. can shoepeg white corn
8 1/2 oz. can tiny English peas, drained
8 oz. can French green beans, drained
2 bunches fresh green onions, chopped
12 oz. jar pimentos

Combine in sauce pan vinegar, oil, sugar, salt and pepper. Bring to boil and cool. Combine all vegetables in bowl, pour cooled liquid over it. Refrigerate overnight to blend flavor. Keeps several days in refrigerator.