1 (8 oz.) can sliced water chestnuts
1 (12 oz.) can shoe peg (white) whole kernel corn
1 (16 oz.) can bean sprouts
1 (2 oz.) jar chopped pimientos
1 (16 oz.) can (or 2 cups sliced, cooked fresh) carrots
1 (16 oz.) can French style green beans
1 (16 oz.) can small English peas
1 c. diced celery
1 med. onion, chopped
1 med. green pepper, chopped

Drain all canned vegetables. Combine with celery, onion and pepper in a container with a tight lid. In saucepan, bring to boil: 1/2 c. oil 1 c. sugar 2 tbsp. salt 1 tsp. pepper 1 c. vinegar (either white or cider)

Pour over vegetables; mix slightly; cover and refrigerate at least overnight (without stirring). May be prepared several days ahead. Will keep in the refrigerator almost indefinitely and good with everything!