Indiana Shoepeg Salad - cooking recipe

Ingredients

1 (14 ounce) can white shoepeg corn (sweet)
1 (16 ounce) can English peas
1 (14 ounce) can French style green beans
1/2 cup celery, chopped
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1/4 cup white vinegar

Preparation

Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well.
In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat.
Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.