Ingredients:
1 can shoe peg corn
1 can small peas, drained
1 can French cut green beans, drained
1 red pepper, sliced thin
1 medium onion, halved and cut into thin slices
1 cup sugar
1/2 cup cider vinegar
1/3 cup salad oil
salt
pepper
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Directions: Drain the canned vegetables. Place corn and peas, into a bowl. Add pepper and onion. Pour the dressing over all, sprinkle with salt and pepper and cover tightly. Refrigerate for at least 4 hours. Stir before serving.
Notes:
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