1 (17 oz.) can whole kernel white corn, drained
1 c. frozen French cut green beans, lightly cooked
1 c. frozen peas, lightly cooked
1 c. chopped celery (or 1 tsp. celery seeds)
1 c. chopped onions
1 c. sugar, dissolved in
3/4 c. white vinegar
1/4 c. cooking oil
1/4 c. virgin, or extra light, olive oil
Salt to taste (may not need salt)

Make salad at least one day ahead; it will keep as long as 2 weeks.