• 1 can Shoe Peg Corn (Any other kind puts too strong of a corn taste.)
  
• 1 can LeSeur Peas (Same as the corn, any other kind is too strong.)
  
• 1 10 oz. pkg. frozen green beans, french cut
  
• 1 cup sliced celery
  
• 1 cup sliced green pepper
  
• 1 small jar pimento
  
• 1 bunch green onions sliced (6 or 7, more if you like onions)
  
• 1/2 cup vegan sugar (can be adjusted to your taste buds)
  
• 3/4 cup vinegar
  
• 1/2 cup salad oil
  
• 1 tablespoon water
  
• Salt & pepper to taste
  

Cook green beans cut into smaller pieces and cool.

Put celery, green pepper, pimentos and onions in large bowl or
container after the beans have cooled.

Heat the last six ingredients until vegan sugar melts. Cool and pour over
vegetables. Mix thoroughly to be sure all vegies are coated. Let
stand overnight or all day.

Enjoy

Mary Stevenson