Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can Shoe Peg white corn
1 (16 oz.) can French-style string beans
1 (16 oz.) can tiny peas
3/4 c. chopped celery
1 c. chopped onion
1/2 c. red wine vinegar
3/4 c. sugar
1/2 c. oil
1 tsp. salt
1/2 tsp. pepper

Preparation

Heat 1/2 cup red wine vinegar along with 3/4 cup sugar.
Bring to a boil.
Add 1/2 cup oil, 1 teaspoon salt and 1/2 teaspoon pepper.
Pour over well drained vegetables and refrigerate.
Keeps for days in the refrigerator.