1/2 c. salad oil
1 can tiny peas
1 can shoe peg white kernel corn
1 can French style green beans
1 c. chopped celery
1/2 c. onion, chopped
1 c. sugar
1 c. white vinegar

Drain vegetables. Combine sugar, vinegar and oil, stir well until sugar is dissolved. Add vegetables. Stir, cover and refrigerate 24 hours.