1 can tiny peas, drained 1 can shoe peg corn, drained 1 small bunch green onions, sliced 1 green pepper, seeded and chopped 1 small jar diced pimento, drained 3/4 cup each vegetable oil and vinegar 1/2 cup sugar (or Splenda)
Toss vegetables together. Bring oil, vinegar and sugar (Splenda) to a boil and pour over vegetables. Cover, cool and refrigerate overnight. Drain and serve.