Vegetable Salad - cooking recipe

Ingredients

1 can tiny peas
1 can tiny butter beans
1 can French-style green beans
1 can white corn
1 c. green peppers, diced
1 c. diced onion
1 c. diced celery
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. water
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil

Preparation

Drain canned vegetables.
Combine salt, pepper, water, sugar, vinegar and salad oil.
Boil for several minutes.
Cool and pour over the vegetables.
Chill for 24 hours and serve.