2 (10 oz.) pkg. frozen tiny peas
1 (16 oz.) can bean sprouts, drained
1 (12 oz.) can whole kernel white corn, drained
2 (5 oz.) cans water chestnuts, drained and sliced
1 (6 oz.) can sliced mushrooms, drained
1 (4 oz.) jar pimento, drained and chopped
1 lg. green pepper, thinly sliced
1 lg. onion, thinly sliced
1 c. sliced celery
1 c. salad oil
1 1/2 to 2 c. sugar
1 c. vinegar
Seasoned salt and pepper to taste

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