1 can French-style green beans, drained
1 can baby LeSueur peas, drained
1 can Shoepeg corn, drained
1 small jar diced pimento, drained
1 c. chopped celery
1 large green pepper, chopped
1 medium onion, chopped

Dressing:

1 c. sugar
1/2 c. vinegar
1/2 c. olive oil
1/4 tsp. salt
1/4 tsp. pepper

Cook dressing after bringing to a boil for 4 or so minutes. Cool. While cooling, chop vegetables. Add to drained canned vegetables. Add dressing; mix well. Chill for at least 8 hours. This will keep in the refrigerator for up to 2 weeks.