Tiny Vegetables Recipe

This recipe, prepared by Jean S., was served at The Daughter's of God Luncheon at St. Mark Presbyterian.  She got the recipe from Boots and Sally from the Heavenly Delights Cookbook

2 cans shoe peg corn, drained and rinsed
1 can tender peas, drained
1 can French green beans, drained and rinsed and chopped small
1 cup diced red onion
1 cup diced celery
1 diced green pepper (could use red for color)

I use a mini food processor to do the chopping

Dressing
1/2 cup vegetable oil
1/2cup apple or wine vinegar
3/4 cup sugar
1/2 tsp salt
Bring all ingredients to a boil to dissolve sugar.  Pour over vegetables.  Refrigerate several hours.  Keeps for several days.