Drain the canned vegetables and mix with the rest. Boil the dressing ingredients and pour over the vegetables. Let sit in fridge for 24 hours before serving.
Ingredients
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1 can shoe-peg corn
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1 can English peas
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1 can butter beans
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1/2 cup diced celery
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1/2 cup diced green bell pepper
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1 red onion chopped small
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Dressing
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1 cup vinegar
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1/2 cup oil
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1 cup Sugar
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salt and pepper to taste
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