Vegetable Salad - cooking recipe

Ingredients

3/4 c. vinegar
1/2 c. oil
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. water
1 (14 oz.) can French-style green beans
11 oz. can Shoepeg corn
15 oz. can LeSueur green peas
1 c. celery, chopped
1 green pepper, chopped
1 bunch green onions, sliced

Preparation

Bring first 6 ingredients to a boil and let cool.
Put the remaining ingredients in a colander and drain.
Pour liquid over vegetables and refrigerate overnight or 1 day ahead of time.