Makes 4 to 6 servings.

1 17 ounce tinned corn
1 17 ounce canned green beans, drained and chopped
1 17 ounce canned or fresh peas,
1 small capsicum, chopped
1 small onion, finely chopped
1 cup finely chopped celery
½ cup oil
Â3/4 cup vinegar
Â3/4 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon water

In a large bowl, combine the corn, beans, peas, green pepper, onion and celery.

In another bowl, combine the oil, vinegar, sugar, salt, pepper and water. Stir until the sugar has dissolved. Pour over the vegetables and toss.

Marinate the salad in the refrigerator for several hours before serving.

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