Make Ahead Oriental Salad - cooking recipe

Ingredients

1 (17 oz.) can English peas, drained
1 (14 oz.) can bean sprouts, drained
1 (12 oz.) can white Shoe Peg corn, drained
1 (8 oz.) can sliced water chestnuts, drained
1 (16 oz.) can French-style green beans, drained
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 (4 oz.) jar chopped pimento, drained
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
1 c. diced celery
1 c. sugar
1 c. vegetable oil
1/2 c. vinegar
1/2 c. water
2 Tbsp. red wine vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 clove garlic, crushed

Preparation

Combine vegetables in large bowl; toss lightly.
Combine remaining ingredients; stir well.
Pour over vegetables; stir gently.
Cover and chill overnight.
Use slotted spoon to serve. Keeps well in refrigerator until used.