Make Ahead Oriental Salad - cooking recipe

Ingredients

1 (17 oz.) can tiny green peas
1 (16 oz.) can bean sprouts
1 (12 oz.) can whole kernel corn
2 (5 oz.) cans water chestnuts, sliced
1 (6 oz.) can mushrooms
1 (4 oz.) jar pimento
1 large green pepper, thinly sliced
1 large onion, thinly sliced
1 c. sliced celery
3/4 c. oil
1/2 c. water
3/4 c. sugar
3/4 c. vinegar
salt and pepper to taste

Preparation

Drain canned vegetables well.
Combine in large bowl with pepper, onion and celery.
Stir gently.
Combine remaining ingredients and pour over vegetables.
Cover and chill 24 hours before serving.
Drain before serving.