1 (17 oz.) can peas, drained
1 (17 oz.) can bean sprouts, drained
1 (12 oz.) can white shoepeg corn, drained
1 (4 1/2 oz.) can sliced mushrooms, drained
1 lg. green pepper, sliced thin
1 lg. onion, sliced thin

MARINADE:

1 c. sugar
1 c. vegetable oil
1/2 c. vinegar
1/2 c. water
2 tbsp. red wine vinegar
1 tbsp. soy sauce
1 tsp. dry mustard
1/2 tsp. paprika
1 clove crushed garlic
1/4 tsp. pepper

Pour marinade over vegetables. Cover and chill overnight. Drain and serve.