Vegetable Salad - cooking recipe

Ingredients

2 c. sugar
1/2 c. oil
3/4 c. cider vinegar
1 tsp. each salt and pepper
1 Tbsp. water
1 can whole kernel white corn
1 can sweet peas
1 can seasoned French-style green beans
1 bunch green onions
1 bell pepper
1 c. celery

Preparation

Mix sugar, oil, vinegar, salt, pepper and water in medium size saucepan and boil until sugar is dissolved.
Set aside to cool. Drain all canned vegetables and put in large bowl.
Wash and chop all vegetables.
Mix with other vegetables.
Pour vinegar mixture over all vegetables and mix well.
Refrigerate for 24 hours before serving.
Keeps in refrigerator for 4 to 5 weeks.