Marinated Vegetable Salad

Dressing:

3/4 cup sugar
1/2 cup salad vinegar
1/2 cup canola oil
salt and pepper

Veggies:

( all should be drained and rinsed)
soup size cans of:
french cut green beans
black eyed peas
shoe peg corn

small cans of:
carrots
green peas
limas

1/2 red onion coursely chopped
1/3 green pepper chopped
1/3 red pepper chopped
1/3 yellow pepper chopped

Mix dressing and whisk togerher. Pour all over mixed vegetables. Refrigerate overnight (or at least 6 hours), stirring 2 or 3 times during the day.