1 can (16 ounces) tiny green peas, drained
1 can (16 ounces) French-style green beans, drained
1 can (11 ounces) shoe peg white corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos, optional
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

1 can (16 ounces) tiny green peas, drained 1 can (16 ounces) French-style green beans, drained 1 can (11 ounces) shoe peg white corn, drained 1 medium onion, finely chopped 3/4 cup finely chopped celery 2 tablespoons chopped pimientos, optional 3/4 cup sugar 1/2 cup vegetable oil 1/2 cup white wine vinegar 1/2 teaspoon salt 1/2 teaspoon pepper

In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables.

Cover and refrigerate overnight.