English Pea Salad

1 -1/2 fresh or frozen peas, cooked until just crisp-tender.
7 stalks celery
1 cup sugar
1 medium jar chopped pimiento, drained
1 can French beans, drained
1 teaspoon salt
1 medium vidalia onion, chopped
2 hard boiled eggs
3/4 cup vinegar
1/2 cup sunflower oil or EVOO

Mix oil, vinegar, salt and sugar. Pour over vegetables. Let stand 24 hours in the refrigerator. Stir in the chopped boiled eggs when you serve it.

This is a good to make ahead and will keep for two weeks in the refrigerator.

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