1 (16 oz.) can French-cut green beans
1 (15 oz.) can small English peas
1 (11 oz.) can white Shoe Peg corn
1 (2 oz.) pimento
1 c. chopped celery
1 c. finely chopped onion
1 large green pepper, chopped
1/2 c. sugar
1/2 c. white vinegar
1/4 c. vegetable oil

Combine first 7 ingredients; set aside. Combine sugar, vinegar and oil. Bring to a boil over medium heat; stir often. Reduce heat and simmer until sugar dissolves. Cool. Pour mixture over vegetables and refrigerate at least 4 hours or overnight.

Yield: 10 to 12 servings.