2 (16 oz.) cans whole green beans, drained
1 (16 oz.) can white shoe peg corn
1 sm. onion, sliced in rings
1 bell pepper, sliced in rings
4 stalks celery, cut diagonally
2 sm. cans water chestnuts

MARINADE:

1/2 c. vegetable oil
1/2 c. rice vinegar
2/3 c. sugar
1/2 tsp. dry mustard
1/4 tsp. black pepper
1/4 tsp. celery seed
1/4 c. chopped pimento

Mix together all vegetables. Mix together all marinade ingredients. Pour over vegetables. Refrigerate overnight. Stir several times. Drain. Keeps and freezes well.