2 cans French cut green beans
1 sm. can English peas
4 stalks celery, diced
4 carrots, diced
1 to 4 sm. onions, sliced
1 sm. jar pimentos, chopped
1 green bell pepper, slivered
1/4 c. oil
1 1/4 c. vinegar
1 1/4 c. sugar

Drain all vegetables, salt to taste. Mix marinade and cover vegetables. Refrigerate overnight.