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.

Unknown serving size