Marinated Vegetable-Rice Salad

• 1 (8 oz.) can water chestnuts
• 1 (16 oz.) can whole kernel corn
• 1 (2 oz.) can diced pimento
• 1 (16 oz.) can sliced carrots
• 1 (17 oz.) can English peas
• 1 c. chopped celery
• 1/2 c. seeded and chopped green pepper
• 1/2 c. onion
• 4 c. cooked, cooled Chef-way condensed rice
• 1/2 c. water
• 1/2 c. vegetable oil
• 1 c. vinegar
• 1 1/2 c. sugar
• 2 tsp. salt

1. Drain all canned vegetables.
2. Combine all vegetables and rice in a large container.
3. In a saucepan, combine water, oil, vinegar, sugar and salt.
4. Heat almost to boiling.
5. Allow to cool slightly and pour over vegetables.
6. Cover and refrigerate several hours or overnight.

water chestnuts, whole kernel corn, pimento, carrots, english peas, celery, green pepper, onion, rice, water, vegetable oil, vinegar, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=775447 (may not work)