16 oz. can sm. peas
16 oz. can white shoe peg corn
16 oz. can French style string beans
1 c. chopped celery
1 c. chopped onion
1 med. green pepper, chopped

Drain canned vegetables and rinse in cold water. Drain well. Put in bowl; add chopped celery, onion, and green pepper. Stir lightly to mix. Then cover with the following dressing.

DRESSING:

1/2 c. oil
1/2 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Combine ingredients in saucepan and bring to boil. Remove from heat and let cool. Pour over vegetables and mix well. Put in refrigerator overnight.