Vegetable Salad - cooking recipe

Ingredients

1 c. corn oil
2 c. sugar
2 1/2 c. vinegar
salt and pepper to taste
1 bell pepper
1 onion
1 cauliflower
3 or 4 stalks celery
2 or 3 raw carrots
1 can Shoepeg corn
1 can French-cut green beans
1 can small English peas
1 can bean sprouts
1 can water chestnuts, sliced

Preparation

Mix the first 4 ingredients together.
Chop and add the bell pepper, onion, cauliflower, celery and carrots.
Drain the remaining ingredients and add.
Marinate at least 24 hours. Serves 20 to 25.