Vegetable Salad - cooking recipe

Ingredients

1 large can French-cut beans
1 large can Shoepeg corn
1 (No. 2) can small English peas
2 stalks celery, diced
1 medium onion, diced
3/8 c. oil
1/2 c. vinegar
3/4 c. sugar or 6 packets Sweet 'N Low
1/4 tsp. pepper
1/2 tsp. salt

Preparation

Drain all vegetables.
Mix together oil, vinegar, sugar, salt and pepper.
Bring this mixture to a boil, then cool in refrigerator.
Pour over vegetables; stir and refrigerate overnight.
Will keep for 2 weeks!