Marinade:

• 3/4 cup vinegar
• 1 cup sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 Tbsp water
• 1/2 cup oil

1. Heat together until hot but not boiling. Let cool.

Salad:

• 1 can seasoned french style green beans
• 1 can sweetlet peas
• 1 can white corn
• 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• Red pepper for colour

1. Mix with marinade and keep in fridge. Stir occasionally.

Can be made 24 hours in advance.

(Kathy BC)