Marinated Vegetable And Rice Salad - cooking recipe

Ingredients

1 (8 oz.) can water chestnuts, sliced
1 (16 oz.) can whole kernel corn
1 (2 oz.) can diced pimento
1 (16 oz.) can sliced carrots
1 (17 oz.) can English peas
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped onion
4 c. cooked Chef Way conditioned rice, cooled
1/2 c. water
1/2 c. oil
1 c. vinegar
1 1/2 c. sugar
2 tsp. salt

Preparation

Drain all canned vegetables.
Combine all vegetables and cooked rice in a large container.
Heat water, oil, vinegar, sugar and salt almost to boiling. Allow to cool slightly; pour over vegetables and rice.
Cover and refrigerate for several hours or overnight. Serves 12 to 15.