Shoepeg Corn Salad - cooking recipe

Ingredients

1 can Shoe Peg corn (small 16 oz. white corn)
16 oz. white corn
1 can LeSueur tiny peas
1 can French green beans
1 c. chopped green pepper
1 c. chopped onion
1 c. chopped celery

Preparation

Bring to boil 1 cup of sugar, 1/2 cup of oil, 1/2 cup of vinegar and 1 tablespoon of water.
Add salt and pepper to taste. Cool, pour over vegetable mixture and refrigerate overnight.
It's ready to serve.