Overnight Veggie Salad - cooking recipe

Ingredients

1 (16 oz.) can small green peas, drained
1 (16 oz.) can French-style green beans, drained
1 (11 oz.) can white Shoe Peg corn, drained
3/4 c. finely chopped celery
1 medium onion, finely chopped
1/2 c. vegetable oil
1/2 c. white vinegar
3/4 c. sugar
1/2 tsp. salt and pepper or creole seasoning

Preparation

In a large bowl, combine first 5 ingredients.
In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves.
Pour over veggies.
Cover and refrigerate overnight. Yields 10 to 12 servings.
Keeps good for several days.