1 (No. 2) can shoepeg corn, drained
1 (No. 2) can bean sprouts, drained
1 sm. can water chestnuts
1 green pepper, finely chopped
1/2 head cauliflower, cut into small flowerettes
1 lg. can sliced mushrooms
1 (No. 2) can peas, drained
1 lg. jar pimento, chopped
1/2 purple onion, finely chopped
1 c. celery, finely chopped
1 c. carrots, finely chopped

Mix together with marinade and store in refrigerator in tightly covered container overnight before serving. Keeps several weeks. Yield: approximately 3/4 to 1 gallon salad.