Marinated Vegetable-Rice Salad - cooking recipe

Ingredients

1 (8 oz.) can water chestnuts
1 (16 oz.) can whole kernel corn
1 (2 oz.) can diced pimento
1 (16 oz.) can sliced carrots
1 (17 oz.) can English peas
1 c. chopped celery
1/2 c. seeded and chopped green pepper
1/2 c. onion
4 c. cooked, cooled Chef-way condensed rice
1/2 c. water
1/2 c. vegetable oil
1 c. vinegar
1 1/2 c. sugar
2 tsp. salt

Preparation

Drain all canned vegetables.
Combine all vegetables and rice in a large container.
In a saucepan, combine water, oil, vinegar, sugar and salt.
Heat almost to boiling.
Allow to cool slightly and pour over vegetables.
Cover and refrigerate several hours or overnight.