Overnight Vegetable Salad - cooking recipe

Ingredients

1 can (16 oz.) tiny peas
1 can (16 oz.) french style green beans
1 can (11 oz.) Shoepeg white corn
3/4 cup chopped celery
1 med. onion - chopped
3/4 cup sugar
1/2 cup white wine
Vinegar
1/2 tsp. each of salt and pepper

Preparation

Drain vegetables.
Heat onion, sugar, wine vinegar and salt and pepper.
Heat until dissolved and pour over vegetables. Refrigerate over night.
Will keep a few days in refrigerator.