Corn Salad - cooking recipe

Ingredients

1 (15 oz.) can white corn
1 (15 oz.) can yellow corn
1 (15 oz.) can green peas
1 (8 oz.) can sliced water chestnuts
8 green onions, chopped
1 c. chopped celery
1 c. green bell pepper, chopped
1/2 c. red bell pepper, chopped
1/2 c. sugar
1/2 c. apple cider vinegar
1/4 c. canola oil
1 tsp. salt
1/4 tsp. pepper

Preparation

Drain canned vegetables, then add the remaining ingredients. Stir well and refrigerate.
Keeps for weeks.
Serve form slotted spoon.