1 (16 oz.) can green peas, drained
1 (16 oz.) can shoepeg corn, drained
1 (16 oz.) can French style green beans
1 med. onion, thinly sliced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 c. celery, thinly sliced
1/2 c. vegetable oil
1/2 c. vinegar
3/4 c. sugar
1 tsp. salt
1/2 tsp. pepper

Combine all vegetables and set aside. Combine oil, vinegar, sugar, salt and pepper in a saucepan and heat to boiling. Cool and pour over vegetables. Refrigerate for 1 day before serving. Can be kept in refrigerator for 2 weeks.