This recipe is from the Saint Paul Church (Augusta) cookbook:
1 (15-ounce) can small green peas, drained
1 (11-ounce) can white Shoe Peg corn, drained
1 (15-ounce) can small butter beans, drained
1/2 cup chopped celery
1 onion, chopped
1 green bell pepper, chopped
1/2 cup apple cider vinegar
1/2 cup vegetable oil
3/4 cup sugar (or 18 envelopes artifical sweetener)
1 teaspoon salt
1 teaspoon pepper
Combine the peas, corn, butter beans, celery, onion and green pepper in a large bowl and mix well.
Combine the vinegar, oil, sugar, salt and pepper in a sauce pan. Bring to a boil over medium heat. Pour the dressing over the vegetables. Refrigerate, covered, until chilled. Will keep up to 2 weeks in the refrigerator.
Makes 6 to 8 servings.