Vegetable Salad
1 No. 303 can French green beans (16 to 17 ounces)
1 No. 303 can tiny peas (16 to 17 ounces)
1 green pepper
1 small can pimento (or jar)
1 small onion
1 small bunch celery
1/4 c. salad oil
1/2 c. sugar
1/2 c. vinegar
dash salt and pepper
Drain beans and peas.
Chop green pepper, onion and celery.
Add drained pimento.
Add oil, sugar and vinegar.
Mix and let stand overnight.
Serves 8-10 people as a side dish