1 (17 oz.) can tiny peas, drained
1 (12 oz.) can white corn, drained
1 (6 oz.) can mushrooms, drained
1 green bell pepper, sliced
1 c. celery, sliced
1 c. water
1/2 c. vinegar
1 (16 oz.) can bean sprouts, drained
2 (5 oz.) cans water chestnuts, drained & sliced
1 (4 oz.) can pimiento, drained & chopped
1 onion, sliced
1 c. salad oil
1 c. sugar
Salt & pepper

Combine vegetables in bowl and stir. Combine remaining ingredients and pour over vegetables. Cover and chill 24 hours. Drain before serving. Yield: 8 to 10 servings. Great for picnics.