1 pkg. (10 oz.) frozen green peas, thawed
1 can (15 oz.) red kidney beans, drained
1 can (16 oz.) cut green beans, drained
1 can (12 oz.) white whole corn, drained
1 c. diced celery
1 med. onion, diced
1/2 c. diced green pepper
1 (2 oz.) chopped pimiento
3/4 c. white vinegar
1/2 c. sugar
2 tbsp. salad oil
1 1/2 tsp. salt
2 tsp. water
1/2 tsp. paprika

In a large bowl combine all vegetables and pimiento. Next, in a small bowl combine remaining ingredients and stir until sugar dissolves. Pour over vegetables and toss. Cover and refrigerate for at least 24 hours, stirring occasionally.