Oriental Salad - cooking recipe

Ingredients

16 oz. can tiny peas
16 oz. can bean sprouts
12 oz. can Shoe Peg corn
2 (5 oz.) cans water chestnuts
6 oz. can mushrooms (may use fresh ones)
1 large green pepper
1 c. celery, sliced
1 onion, thinly sliced
1 c. vegetable oil
1 c. water
1/2 c. sugar
salt and pepper to taste

Preparation

Drain canned vegetables.
Slice green pepper and water chestnuts.
Combine all vegetables in large bowl and mix gently. Combine remaining ingredients and pour over vegetables.
Cover and chill 24 hours.
Drain before serving.
Serves 12.