Lucy’s Pea Salad

A marinated bean salad.

In a large bowl mix:
1 small can shoe peg corn
1 reg can peas
1 regular can green beans
1 cup each, chopped – celery, green pepper and onions

In a sauce pan, bring to a boil, stirring to dissolve solids:
1 tsp. salt
1 tsp. pepper
1 Tbsp. water
3/4 cup cider vinegar
1 cup sugar (I always cut this in half)
1/2 cup oil

Cool and pour over vegetables. Refrigerate. Will keep for weeks.

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