1 can whole kernel corn
1 can French green beans
1 can peas
1 c. celery
1 c. sweet onion
1 small green pepper

Dressing:

1 c. sugar
2/3 c. vinegar
1/2 c. oil

Drain corn, beans and peas. Dice celery, onion and green pepper. Drain canned vegetables; add diced celery, onion and green pepper. Boil dressing ingredients and cool. Pour over vegetables and let set overnight. Vegetables like cauliflower, broccoli, kidney beans, black olives, canned or fresh mushrooms may be added to this salad.