Vegetable Salad - cooking recipe

Ingredients

2 c. cabbage, shredded
2 cans Mexican whole kernel corn
1 can English peas
1 carrot, shredded
1 onion, cut in rings
3/4 c. Crisco oil
3/4 c. sugar
3/4 c. vinegar
salt and pepper

Preparation

Mix vegetables, salt and pepper; drain.
Heat vinegar, sugar and oil to a boil and pour over vegetables.
Mix well.
Cover and refrigerate for 24 hours before serving.
Keeps up to 7 days. This is very good with barbecue.