1 can LeSueur peas
1 can shoe peg corn (sm. white)
1 can French cut green beans
1 c. chopped celery
1 green pepper, chopped
1 purple or red onion, chopped
3/4 c. white wine or tarragon vinegar
1/2 c. salad oil
3/4 c. sugar
1/2 tsp. basil
1 tsp. parsley
1 tsp. tarragon (omit if using tarragon vinegar)
1 tsp. salt
1/2 tsp. dry mustard

Drain canned vegetables. Combine with celery, green pepper and onion. Boil together vinegar, oil, sugar and spices. Pour over mixed vegetables and marinate in refrigerator at least 24 hours. Keeps well in refrigerator.