Lunch Box Salad - cooking recipe

Ingredients

1 (29 oz.) can sauerkraut
1 can bean sprouts, drained
1 can whole kernel corn
2 Tbsp. pimento, chopped
1 c. chopped celery
1 c. green pepper, chopped
2 carrots, chopped
1 onion, chopped
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1/4 c. water

Preparation

Combine sauerkraut, sprouts, corn and pimento in large bowl. Cook and add celery, green pepper, carrots and onion.
Bring to boil the sugar, vinegar, oil and water in saucepan.
Pour hot dressing over the vegetable mixture and stir well.
Refrigerate overnight.