Mexican Vegetable Salad - cooking recipe

Ingredients

2 c. chopped onions
2 c. chopped green pepper
2 c. chopped red pepper
2 c. chopped yellow pepper
2 c. chopped celery
1 large jar pimento, drained
2 cans Shoe Peg white corn, drained
1 can sliced mushrooms, drained
1 can sliced water chestnuts, drained
2 cans English peas, drained
1 c. water
1 c. sugar
1/2 c. cider vinegar

Preparation

Mix vegetables all together, then heat water, sugar and vinegar and pour over vegetables. Mix well with vegetables, then put in fridge. Better if made 6 to 8 hours before serving. Gets better with age. Will last 2 weeks or more in refrigerator. Serves 30 to 50 people.