Marinated Vegetable Rice Salad - cooking recipe

Ingredients

1 (8 oz.) can sliced 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. chopped green pepper
1/2 c. chopped onion
4 c. cooked, cooled 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 large container.
In saucepan, combine water, oil, vinegar, sugar and salt.
Heat almost to boiling and pour over rice and vegetables.
Cover and refrigerate overnight.
Serves 12 to 15 people.