1 (17 oz.) can tiny peas, drained
1 (16 oz.) can bean sprouts, drained
1 (12 oz.) can whole kernel white corn
2 (5 oz.) cans water chestnuts, drained
1 (6 oz.) can sliced mushrooms
1 (4 oz. jar pimiento, drained
1 lg. green pepper, thinly sliced
1 c. sliced celery
1 c. salad oil
1 c. water
1 c. sugar
1/2 c. vinegar
Seasoned salt & pepper to taste

Combine vegetables in a large bowl, stirring gently. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours before serving. Yield: 10 to 12 servings.