Vegetable Salad - cooking recipe

Ingredients

1 can French-cut green beans
1 can LeSueur peas
1 c. chopped celery
1 c. chopped green peppers
1 small chopped onion
1 1/2 c. sugar, dissolved in 1/2 c. hot water

Preparation

Add 1 cup vinegar and 1/2 cup Wesson oil.
Bring to simmer. Cool.
Add vegetables; store in refrigerator 24 hours before serving.
Keeps well.