| | Directions | | 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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| Ingredients | | - |  | 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 |
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