Vegetable Salad - cooking recipe

Ingredients

1 can whole corn
1 can peas
1 can green beans
1 can kidney beans
1 chopped pepper
1 c. chopped celery
1 c. grated carrots
1 medium size onion, chopped
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 Tbsp. water
dash of pepper

Preparation

Drain first 4 ingredients, mix together.
Mix oil, sugar, vinegar, salt, water and pepper.
Boil 1 minute.
Cool to lukewarm. Pour over vegetables.
Refrigerate.
Keeps up to six weeks.