Dutch Vegetable Salad Recipe

• 1 (16 ounce.) can green peas, liquid removed
• 1 (16 ounce.) can shoepeg corn, liquid removed
• 1 (16 ounce.) can French style green beans
• 1 med. onion, thinly sliced
• 1/2 green bell pepper, minced
• 1/2 red bell pepper, minced
• 1/2 c. celery, thinly sliced
• 1/2 c. vegetable oil
• 1/2 c. vinegar
• 3/4 c. sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Combine all vegetables and set aside.
2. Combine oil, vinegar, sugar, salt and pepper in a saucepan and heat to boiling.
3. Cold and pour over vegetables.
4. Chill for 1 day before serving.
5. Can be kept in refrigerator for 2 weeks.

green peas, corn, french style green beans, onion, green bell pepper, red bell pepper, celery, vegetable oil, vinegar, sugar, salt, pepper

Taken from cookeatshare.com/recipes/dutch-vegetable-salad-14607 (may not work)