1 (8 oz.) can water chestnuts, sliced
1 (16 oz.) can whole kernel corn
1 (17 oz.) can peas
1 (16 oz.) can sliced carrots
1 (2 oz.) jar pimientos
1 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
4 c. rice, cooked & cooled = 4 c.

Drain all vegetables and combine in large container. Pour almost cooled dressing over the vegetables and rice and cover. Refrigerate overnight or several hours.

Note: When you first mix it up, you may think you have too much liquid, but the rice will absorb it overnight.

DRESSING:

1/2 c. water
1/2 c. oil
1 c. vinegar
1 1/2 c. sugar
2 tsp. salt

Heat to almost boiling. Cool and pour over rice and vegetables.