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1 (17 oz.) can whole kernel corn
1 regular size can baby green peas
1 regular size can French-style green beans
1 large jar pimientos, cut into small pieces
4 pieces celery, chopped
1 large green bell pepper, chopped
1 purple onion, chopped
1 tsp. salt
1 tsp. pepper
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar

Drain corn, peas, green beans and pimientos in colander; add celery,
bell pepper and onion. In saucepan, combine salt, pepper, cooking
oil, sugar and vinegar; bring to a boil. Cool to room temperature.
Pour over vegetables; gently toss. Refrigerate 24 hours before

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