Corn Salad - cooking recipe

Ingredients

1 can Shoepeg corn, drained
1/3 can French-cut green beans, drained
1 c. chopped celery
1 c. chopped green pepper
1 c. chopped green onions
1 tsp. salt
1 tsp. pepper
1/4 c. vinegar
1/4 c. sugar
1/4 c. oil

Preparation

Combine all veggies in bowl.
Add salt and pepper.
Put vinegar, sugar and oil in a pan.
Bring to a boil, then let cool. Pour over veggies and refrigerate overnight.