Shoe Peg Vegetable Salad - cooking recipe

Ingredients

1 can white whole kernel corn, drained
1 can small sweet peas, drained
1 can French-cut green beans, drained
1 c. chopped celery
1 c. green pepper
1 c. chopped onion
1 c. sugar
2/3 c. brown vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. pepper

Preparation

Cook sugar, vinegar, oil, salt and pepper until sugar is dissolved.
Cool and pour over vegetables.
Refrigerate for 24 hours.
Will keep for 2 to 3 weeks.