Vegetable Salad 13 Recipe

  • 1 can tiny peas (16 ounce can)
  • 1 can shoe peg white whole kernel corn (16 ounce can)
  • 1 can french cut green beans (16 ounce can)
  • 1 green pepper, chopped
  • 1/2 cup onion, chopped
  • 1 cup celery, chopped
  • Dressing
  • 1 teaspoon Salt
  • 1/2 teaspoon black pepper
  • 3/4 cup white vinegar
  • 1/2 cup cooking oil
  • 1 cup Sugar
  • 1 tablespoon water
Combine all vegetables in a bowl. Bring dressing ingredients to a boil and let cool. Pour over vegetables and refrigerate at least 12 hours. Keeps well in refrigerator.
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