Vegetable Salad - cooking recipe

Ingredients

1 can Shoe Peg corn, drained
1 can LeSueur peas, drained
1 c. diced onions
1 c. chopped celery
1 green pepper, chopped fine
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 Tbsp. water
1 tsp. salt
1/4 tsp. pepper

Preparation

Mix all vegetables together.
Bring to a boil the sugar, oil, vinegar, water, salt and pepper.
Cool and pour over vegetables. Let stand 24 hours.
Will keep for 1 week in refrigerator.