Chinese Marinated Vegetable Salad

• 2 1/2 c. vinegar
• 2 c. sugar
• 1 Tbsp. salt
• 1/4 tsp. black pepper
• 1 (17 oz.) can peas, drained
• 1 (15 1/2 oz.) can French green beans, drained
• 1 (16 oz.) can bean sprouts, drained
• 1 (10 oz.) can white Shoe Peg corn, drained
• 1 (15 oz.) can water chestnuts, drained and sliced
• 1 (4 oz.) can sliced mushrooms, drained
• 1 (2 oz.) jar chopped pimento, drained
• 1 small cauliflower, broken into flowerets
• 1 c. chopped green pepper
• 1 purple onion, thinly sliced and separated into rings

1. Combine vinegar, sugar, salt and pepper.
2. Blend well.
3. Combine remaining ingredients in a large bowl.
4. Pour marinade over vegetables.
5. Refrigerate at least 2 days before serving.
6. Drain marinade from vegetables to serve.
7. Yields 12 to 15 servings.

vinegar, sugar, salt, black pepper, peas, green beans, bean sprouts, white shoe peg corn, water chestnuts, mushrooms, pimento, cauliflower, green pepper, purple onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=961463 (may not work)