Mrs. Betty's Easy Vegetable Salad

This was given to me by my friend Mrs. Betty who always brings this delicious dish to church luncheons. This makes a big bowl of salad so the recipe could easily be cut in half with no problem if you didn't want to make that much.

• Ready In: 15 mins
• Serves: 20

Ingredients

• 2 (15 ounce) cans English peas, drained
• 2 (11 ounce) cans shoe peg corn, drained
• 2 (15 ounce) cans French style green beans, drained
• 1 (8 ounce) can mushrooms
• 1  cup celery, chopped
• 1  cup  salad oil
• 1  cup vinegar
• 2  cups sugar
• 2  teaspoons salt
• 2  teaspoons pepper
• 2  tablespoons water

Directions

1. Mix all vegetables together after draining.
2. Mix dressing ingredients and bring to a boil in saucepan and simmer about 1 minute.
3. Cool.
4. Stir into vegetable mixture and let stand in refrigerator for 24 hours.