Marinated Vegetable Salad 4

2 cans French-style green beans
1 can peas
One 4-ounce jar pimentos
3 stalks celery, chopped
1 medium red onion, chopped
1 green pepper, chopped
1 can mixed Chinese vegetables
1 can water chestnuts (optional)
1 can shoepeg corn (optional)
2/3 cups cider vinegar
1/2 cup sugar
1 tablespoon oil

Drain vegetables well and mix together. Add salt and pepper to taste. Heat sugar, oil and vinegar just until boiling. Set aside to cool. Pour over vegetables and mix. Refrigerate overnight. Drain or use slotted spoon to serve.

Serves 10-12.

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Cajun Country -- New Iberia, Louisiana