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1 c. sugar
1/2 c. oil
3/4 c. vinegar
1/2 tsp. pepper
1 tsp. salt
1 tsp. bean juice

1 (16 oz.) can tiny peas
1 (16 oz.) can white kernel
1 (16 oz.) can French-style
green beans
1 small jar pimientos, chopped
and drained
1 c. chopped celery
1 c. finely chopped green
1/2 c. chopped green onion

In saucepan combine sugar, oil, vinegar, pepper, salt
and bean juice. Bring to a boil. Cool. Combine vegetables
and pour cooled marinade over them. Refrigerate overnight.
Salad will keep for one week.

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