Oriental Salad - cooking recipe

Ingredients

1 (8 oz.) can water chestnuts, sliced
1 (6 oz.) can mushrooms, sliced
1 (16 oz.) can bean sprouts
1 (15 1/2 oz.) can French-style green beans
1 (16 oz.) can sliced carrots
1 (17 oz.) can English peas
1 (16 oz.) can Shoe Peg corn
1 (4 oz.) jar pimentos
1 medium red onion, chopped
1 c. diced celery
1 medium green pepper, sliced
1 c. vinegar
1/2 c. water
1/2 c. oil
1 1/2 c. sugar
1 tsp. pepper
2 tsp. salt

Preparation

Drain all canned vegetables.
Combine with celery, onion and green pepper in container with tight fitting lid.