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Cold Vegetable Corn Salad

Source of Recipe

by Millie, from Lesee's kitchen
2 cans of shoepeg corn (that's the sweet baby white corn, kinda the trademark of the dish) The corn only comes in one size can, I believe

1/2 bag (I'm talking frozen here)of baby peas

1/2 bag of green beans. Thaw the beans and cut them into smaller pieces. The bags were 1 lb bags, so I guess that makes about 8oz of those green things.

CHOP UP:
two stalks of celery (about 1 cup)
1/2 a red pepper (could be green but I like the color) and that's about a 1/2 cup

About a 1/2 cup of onion (again, I'm big on color, so I use a purple onion. Green onion might be good in this, hmmm.)

2 fresh jalapenos (I’ve used canned; but if ya use fresh, cut them with a rubber glove on. You know your own hot meter.) I noticed that the leftovers I ate a couple of days later were nice-n-spicy. It got good-n-hot while resting those couple of days!

BOIL (JUST TO BOILING, TO GET THE FLAVORS MIXED TOGETHER REAL GOOD; BE SURE TO STIR SO THE SUGAR DOESN'T STICK):
1/4 cup white wine vinegar
¼ cup rice vinegar
1/4 cup vege oil
1/2 cup sugar
and a couple teaspoons each salt and pepper

Then you let that cool before it gets put on the veges.
Let it rest 8 hours or overnight, and then drain it.

The first time I made it I used just straight white wine vinegar; I found it a little more tart to mix in the rice vinegar.

We managed to eat it all up in about a week, but it was better that first 2-3 days. After that it seems to get soggy.