1 (12-16 oz.) can shoepeg corn
1 (12-16 oz.) can tiny peas
1 (12-16 oz.) can French green beans
1 c. finely chopped green pepper
1 c. finely chopped celery
1 c. finely chopped onion

MARINADE:

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

Heat. Cool, pour over vegetables and let stand overnight.