24-Hour Oriental Salad - cooking recipe

Ingredients

1 (17 oz.) can English peas, drained
1 (14 oz.) can bean sprouts, drained
1 (12 oz.) can white Shoe Peg corn, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (4 oz.) jar chopped pimiento, drained
1 large green pepper, thinly sliced
1 large red onion, thinly sliced
1 c. celery, sliced
1 c. sugar
1 c. vegetable oil
1/2 c. vinegar
1/2 c. water
2 Tbsp. red wine vinegar
1 Tbsp. soy sauce
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 clove garlic, crushed

Preparation

Combine vegetables in a large bowl and toss lightly.