| | Directions | | Prepare marinade of vinegar, oil, salt, pepper and sugar. Boil until sugar is dissolved. Cool. Drain peas, corn and green beans. Combine all vegetables and pour cooled dressing over. Toss. Refrigerate in a tightly covered container overnight. Will keep for a couple of weeks. |
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| Ingredients | | - |  | 1 cup white vinegar |
| - | | 1/2 cup oil |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 cup granulated sugar |
| - | | 1 can tiny green peas |
| - | | 1 can shoe peg corn |
| - | | 1 can French cut green beans |
| - | | 1 jar chopped pimiento (small jar) |
| - | | 1/2 cup chopped celery |
| - | | 1 cup chopped bell pepper |
| - | | 1/2 cup chopped onion |
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