SAUCE INGREDIENTS:

1 c. cider vinegar
1 c. sugar
1 tsp. salt
3/4 c. salad oil
1 tbsp. water
1 tsp. pepper

Mix sauce ingredients; bring to a rolling boil. Set aside to cool; best if put in refrigerator overnight.

VEGETABLES:

Drain:

1 can white shoe peg corn
1 can small green peas
1 c. diced celery
1 can French style green beans
1 c. diced green pepper
1 c. diced onion

Pour sauce over vegetables and mix well. Store in refrigerator. Recipe can be doubled.