Helen'S Salad

• 2 (14 1/2 ounce) cans cut green beans
• 1 (14 1/2 ounce) can tiny peas
• 1 (14 ounce) can sliced carrots
• 1 medium onion
• 1 cup sugar
• 1 cup canola oil or 1 cup olive oil
• 3/4 cup cider vinegar
• 1 cup diced celery
• 1 cup diced green pepper
• 3 -6 tablespoons Miracle Whip

1. Open cans of green beans, peas, and carrots and pour vegetables into a large strainer in the sink. Let vegetables drain for at least an hour, shaking strainer every so often to get rid of water.
2. When drained, put vegetables into a large bowl that has a lid that seals.
3. Slice onion into thin slices and then cut the slices in half or fourths. Put cut onion on vegetables.
4. In a small pan, heat to dissolve: sugar, oil and vinegar. Be careful to not breathe in the fumes as this mixture heats. I usually just bring it to a boil, stirring constantly.Marinade should be clear not cloudy. Remove pan from burner and let mixture cool to just warm.
5. Pour cooled marinade over vegetables and carefully stir so vegetables don't get mushy. Cover and refrigerate overnight.
6. Next day drain salad in strainer in the sink for at least an hour. Pour salad back in bowl and add diced celery and green pepper. Add 3 tbsp Miracle Whip and gently stir to mix well. If it isn't creamy enough add up to 3 more tbsp Miracle Whip.
7. Salad is ready to serve and will keep for up to a week.

green beans, tiny peas, carrots, onion, sugar, canola oil, cider vinegar, celery, green pepper, miracle

Taken from www.food.com/recipe/helens-salad-154044 (may not work)