by Joyce Johns

Ingredients:

1 can English peas
1 can diced carrots
1 can whole kernel corn
1cup celery-1 cup green pepper
1 cup red pepper- 1 cup onion
1 cup sugar
1/2 cup oil-- 1 cup cider vinegar
1 teas. salt
1 teas black pepper

Instructions:

Drain vegetables and chop onion, peppers, and celery. Mix all together & let set over-night in refrigerator. Keeps well.