Chinese Marinated Vegetable Salad - cooking recipe

Ingredients

2 1/2 c. vinegar
2 c. sugar
1 Tbsp. salt
1/4 tsp. black pepper
1 (17 oz.) can peas, drained
1 (15 1/2 oz.) can French green beans, drained
1 (16 oz.) can bean sprouts, drained
1 (10 oz.) can white Shoe Peg corn, drained
1 (15 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can sliced mushrooms, drained
1 (2 oz.) jar chopped pimento, drained
1 small cauliflower, broken into flowerets
1 c. chopped green pepper
1 purple onion, thinly sliced and separated into rings

Preparation

Combine vinegar, sugar, salt and pepper.
Blend well.
Combine remaining ingredients in a large bowl.
Pour marinade over vegetables.
Refrigerate at least 2 days before serving.
Drain marinade from vegetables to serve.
Yields 12 to 15 servings.