Canned Vegetable Salad - cooking recipe

Ingredients

1 (8 ounce) can water chestnuts, sliced, drained
17 ounces corn, canned
16 ounces green beans, canned
2 ounces pimientos, chopped
4 stalks celery, chopped
1 green pepper, chopped
1/2 small onion, chopped
2/3 cup vegetable oil
2 tablespoons water
1 1/2 cups sugar
lettuce, garnish

Preparation

Combine water chestnuts, corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.
Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well.
Pour over vegetable mixture, cover and refrigerate at least 24 hours.
Drain and serve in a lettuce-lined bowl.