Summer Vegetable Salad

15 oz. can LeSueur Peas
16 oz. can green beans, drained
1 cup sliced celery
4 medium carrots, cut into 1 inch strips
1 medium onion, sliced, separated into rings
1/2 cup oil
1/4 cup red wine vinegar
3 tablespoons sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dry mustard

In large bowl, combine peas, beans, celery, carrots and onion. Combine oil, vinegar, sugar, salt, paprika and mustard. Mix well. Pour over vegetable mixture. Toss lightly. Cover and chill several hours or overnight. Makes 12 servings. 130 calories per serving.