Marinated Vegetable Salad - cooking recipe

Ingredients

1 can early June peas
1 can white Shoepeg corn
1 can bean sprouts
1 can sliced water chestnuts
1 medium jar pimentos
1 large jar sliced mushrooms
2/3 c. sugar
2/3 c. white cider vinegar
2/3 c. vegetable oil

Preparation

Drain all liquids from your peas, corn, etc.
Combine those ingredients in a large plastic container.
Pour sugar, vinegar and oil into bowl.
Stir until well mixed.
Cover container and store overnight in refrigerator.