Sister'S Pea Salad - cooking recipe

Ingredients

2 (17 oz.) cans LeSueur English peas
3/4 c. finely chopped pecans
1 small onion, finely chopped
1 c. finely diced water chestnuts
1/2 c. diced pimiento, drained (optional)
1/3 to 1/2 c. mayonnaise
1/4 c. salad oil
1/4 c. vinegar
1/3 c. white sugar

Preparation

Drain and rinse chestnuts very well; cut small and marinate overnight or at least 8 hours in mixture of salad oil, vinegar and sugar.
Later, drain chestnuts very well.
Drain peas very well. Mix ingredients well and chill.
Serve plain as vegetable or on lettuce as salad, or in tomato halves, shells or slices.
Keeps for 1 week.