Veggie Salad

Ingredients

• fresh corn kernels

  cut off the cob and blanched in boiling water so corn kernels are still crisp; or 1 x 16-oz can shoepeg corn (small white and sweet kernels)
  2 cups
• fresh peas

  blanched in boiling water so peas are just barely done; or 1 x 16-oz can peas
  2 cups
• fresh green beans

  chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 x 16-oz can green beans
  2 cups
• celery

  finely chopped
  1 cup
• apple cider vinegar
  1 cup
• sugar
  1 cup
• one half cup vegetable oil
  1 unit
• garlic

  minced
  2 cloves
• salt and pepper to taste
  1 unit
• lemon juice
  1 tbsp