Crispy Vegetable Salad - cooking recipe

Ingredients

1 can sliced water chestnuts
2 cans French-style green beans
1 can white corn
1 can small peas or peas and onions
2 c. sliced celery
1/2 c. green pepper
1 onion
2 or 4 oz. pimento
1 c. sugar
1 c. white vinegar
1/2 c. vegetable oil
1 Tbsp. water
1 tsp. salt

Preparation

Slice the celery.
Chop the green pepper and onion.
Drain all canned vegetables and combine.
In a saucepan, mix the sugar, white vinegar, vegetable oil, water and salt.
Heat until sugar dissolves.
Cool and pour over vegetables.
Chill.