Vegetable Salad

• 1 (16 ounce) can shoe peg corn
• 1 (16 ounce) can baby lima beans
• 1 (16 ounce) can baby green peas
• 34 cup chopped celery
• 34 cup chopped green pepper
• 12 cup chopped onion
• 12 cup oil
• 12 cup red wine vinegar
• 12 cup sugar
• 1 teaspoon salt
• 1 teaspoon pepper

1. Drain canned veggies and add celery, green pepper and onion.
2. Boil oil, vinegar, sugar, salt and pepper until sugar is melted.
3. Pour over drained vegetables and refrigerate 24 hours before serving.
4. Stir about every hour for first 4 to 5 hours.

shoe peg corn, baby lima beans, baby green peas, celery, green pepper, onion, oil, red wine vinegar, sugar, salt, pepper

Taken from www.food.com/recipe/vegetable-salad-31735 (may not work)