MARINADE:

1/2 c. vinegar
Salt and pepper to taste
3/4 c. sugar

Heat the marinade ingredients.

SALAD INGREDIENTS:

1 lb. can shoepeg corn, drained
1 lb. can sm. peas, drained
1/3 c. minced onions
1 lb. can French green beans, drained
1 c. chopped celery

Pour heated marinade ingredients over the salad mixture. Mix well and marinate 24 hours in refrigerator. Serve.