Bean Salad - cooking recipe

Ingredients

2 cans French style green beans
1 small can green English peas
1 (12 oz.) can Mexicorn
4 stalks celery, chopped
1 onion, chopped
1 cucumber, sliced
1 bell pepper, chopped
1 c. sugar
3/4 c. vinegar
1/2 c. Wesson oil
1 tsp. salt
1 tsp. black pepper

Preparation

Mix and let stand covered in refrigerator for 24 hours before serving.