1 lg. can of corn, drained
1 lg. jar mushrooms
1 green pepper, chopped
3/4 c. sugar
1/4 c. oil
1/2 tsp. celery salt
1 lg. jar pimiento
1 can sliced water chestnuts
2 or 3 stalks celery, chopped
1 onion, chopped
1/3 c. vinegar
1 tsp. salt

Drain all vegetables and chop if they are not already sliced. Mix and let set overnight. You can add more corn to extend quantity.

Note: I always use 2 cans of corn.