Tailgate Salad - cooking recipe

Ingredients

1 (16 oz.) can whole kernel corn
1 (16 oz.) can green beans
1 (16 oz.) can peas
1 c. chopped celery
1 c. chopped peppers (green)
1 c. chopped onion
1 c. sugar
3/4 c. cider vinegar
1/2 c. salad oil

Preparation

Drain veggies. Bring to boil the dressing (sugar, vinegar and oil) and pour over veggies while hot. Refrigerate overnight
or at least 3 to 4 hours. Keeps up to 3 weeks in refrigerator, covered.