Vegetable Medley Salad


1 can french cut green beans (16oz)
1 can shoe peg corn (16oz)
1 can green peas (16oz)
1 cup chopped celery
1 medium onion chopped
1/2 cup green pepper chopped

1 cup sugar
1/2 cup vegetable oil
3/4 cup vinegar
1 tsp salt
1/2 tap pepper
1 tbs water


Drain all the cans of vegetables. Add the rest of the vegetables.

In a medium sauce pan combine all the sauce ingredients. Bring o a boil, stirring to dissolve the sugar. Set aside & let cool.

Once the sauce mixture is cooled, pour over the vegetables, stir to coat, then let set over night in the refrigerator over night.