VEGETABLE SALAD

2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age