Bean-Pea Salad - cooking recipe

Ingredients

1 can whole kernel corn
2 cans French style green beans
2 cans early sweet peas (La Suer)
2 cans sliced water chestnuts
1 med green bell pepper, chopped
1 med red bell pepper, chopped
1 med-large red onion, chopped
chopped celery (if desired)
1 1/2 cup white vinegar
3/4 cup Crisco oil
1 1/2 cup sugar
salt and pepper to taste

Preparation

Drain canned vegetables well.
Add to chopped vegetables.
Set aside.
In small saucepan, bring vinegar, oil, and sugar to a boil. Pour over vegetables.
Mix well.
Refrigerate overnight before serving.