1 c. sugar
1 c. white vinegar
1/2 c. oil
1 (16 oz.) can green peas
1 (16 oz.) can kidney beans
1 lg. onion, chopped
1 sm. jar pimientos, chopped
1/2 green pepper, chopped
1/2 tsp. celery seed
1 (16 oz.) can French green beans
4 stalks celery, chopped
1 can sliced mushrooms
1/2 tsp. mustard seed

Prepare dressing by mixing together sugar, vinegar and oil. Set aside. Drain peas, kidney beans, pimientos, green beans and sliced mushrooms and combine with chopped onion, green pepper, celery and mushrooms. Add celery seed and mustard seed. Salt and pepper to taste. Let vegetables marinate for at least 12 hours in refrigerator. Keeps 2 to 3 weeks. Yield: 15 servings.