Vegetable Salad

• 1 cup Sugar
• 1 Tablespoon Water
• 3/4 cups Vinegar ( Cider, White, Malted Or Combination )
• 1 teaspoon Salt
• 3/4 cups Canola Or Vegetable Oil
• 1 can French Cut Green Beans, Drained
• 1 can White Shoe Peg Corn, Drained
• 1 can Early Sweet Peas, Drained
• 1 whole Pepper, Chopped
• 1 cup Chopped Celerly
• 1/2 cups Chopped Sweet Onion
• 3 whole Carrots, Fine Dice Or Coarse Grate

1. Place first five ingredients in saucepan. Bring to boil, stir to dissolve sugar. Cool.
2. I have also made this without sugar but used four packets of Equal, and it turns out just fine.
3. Combine vegetables and mix in cooled liquid. Cover and refrigerate at least three hours to develop flavors, or longer. Stir occasionally. This easily keeps at least four days if tightly covered.

sugar, water, vinegar, salt, ube, green beans, white shoe peg, sweet peas, pepper, celerly, chopped sweet onion, carrots

Taken from tastykitchen.com/recipes/salads/vegetable-salad/ (may not work)