Cold Vegetable Salad - cooking recipe

Ingredients

1 (16 oz.) can white Shoe Peg corn
1 (16 oz.) can LeSueur English peas
1 (16 oz.) can French cut green beans
1 c. chopped celery or can of water chestnuts (can use both)
1 chopped onion
1/2 c. salad oil
1/2 c. vinegar
1 tsp. salt
3/4 c. sugar
1/2 tsp. pepper

Preparation

Drain corn, English peas and French cut green beans.
Add to drained vegetables the celery, water chestnuts and onion.