Bean Salad - cooking recipe

Ingredients

1 can English peas
1 can French-style green beans
1 can kidney beans
1 can whole kernel corn
1 can big lima beans
1 c. sugar
1 c. vinegar
3 Tbsp. Wesson oil
1 onion, chopped
1 sweet pepper, chopped

Preparation

Drain each can of vegetables.
Mix together.
Heat sugar, vinegar, oil, onion and sweet pepper.
Pour over vegetables and mix well.
Let stand 6 hours or overnight in refrigerator.
Drain before serving.