3/4 C. vinegar 1/3 C. sugar 1 T. canola oil 1 can (11 oz) white shoepeg corn, drained and rinsed 1 can (8.5 oz) early peas, drained and rinsed 1 can (14.5 oz) French-stye green beans, drained and rinsed 1 jar (1 oz) chopped pimento, drained and rinsed 1 medium onion, chopped 1 medium green pepper, chopped 1 C. chopped celery
In a small saucepan, combine vinegar, sugar and oil. Bring to a boil, stirring until sugar is dissolved. Remove from heat; cool to room temperature. In a large mixing bowl, combine remaining ingredients. Pour cooled vinegar mixture over vegetables. Mix well. Chill overnight.