1 can French cut green beans
1 can tiny green peas
1 (16 oz., #303) can Chinese vegetables
1 flat can water chestnuts, sliced thin
1 1/2 c. celery, sliced thin
2 med. onions, sliced thin
1/3 c. sugar
1 tsp. salt
Pepper to taste
3/4 c. cider vinegar
1 can mushroom pieces (optional)

Drain and discard all liquids from vegetables. Mix together all ingredients, and keep in refrigerator in a covered glass container. Drain before serving, but save the marinade for leftover salad. Will keep in refrigerator for several weeks.