2 (15 1/2 oz.) cans
French-style green beans,
1 (16 oz.) can cut green
1 (17 oz.) can peas, drained
1 c. finely chopped celery
1/4 c. chopped onion
1 medium pepper, finely
1/4 c. chopped pimiento
1/4 c. sliced water chestnuts
1/2 c. cider vinegar
1/2 c. salad oil
1 1/4 c. sugar
Combine vegetables. Combine vinegar, oil and sugar; mix
well. Pour over vegetables and toss gently to coat thoroughly.
Refrigerate overnight. Drain well before serving. Yield: 8
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