Three-Way Vegetable Salad - cooking recipe

Ingredients

1 tall can Shoepeg corn
1 can French-style green beans
2 cans small peas
1 medium onion, sliced
1/2 c. vinegar
1/2 c. sugar
1/4 c. oil

Preparation

Mix all vegetables together.
Heat vinegar, sugar and oil. Pour over vegetables.
Store in refrigerator overnight.