Summer Green Pea and Corn Salad

16 oz can tiny green peas
16 oz can white shoepeg corn
16 oz can french style green beans
1 medium onion, chopped
3/4 cup celery, finely chopped

Dressing:
1/2 cup oil
1/2 cup wine vinegar
3/4 cup sugar
1 tsp salt
1/2 tsp pepper

Combine dressing ingredients, and heat to boiling. While the dressing cools, drain and combine the vegetables. Pour dressing over the veggies. Cover and let stand 24 hours.