Stand-By Salad

• 1 can hearts of palm, cut in 1/2-inch pieces
• 1 can or 10 oz. frozen pkg. peas
• 1 can white wax beans
• 1 can sliced water chestnuts
• 5 to 6 ribs celery, cut in 1/4-inch crescents
• 1 medium onion, minced or finely chopped
• 1 green pepper, finely chopped
• 1 small jar pimiento, chopped
• 1/2 c. salad oil
• 1 c. sugar
• 1 1/2 c. vinegar
• 3/4 c. water
• 1/4 c. lemon juice
• 1 tsp. paprika

1. Drain canned vegetables and pimientos well.
2. Mix all vegetables together.
3. Toss gently.
4. In a saucepan, combine oil, sugar, vinegar, water, lemon juice and paprika.
5. Bring to a boil.
6. Remove from heat; allow to cook 5 minutes.
7. Pour over top of vegetables and allow to marinate at least 24 hours.
8. Gently turn over with a slotted spoon.
9. Drain well before serving.
10. Makes 18 to 20 servings.

hearts of palm, frozen pkg peas, white wax beans, water chestnuts, celery, onion, green pepper, pimiento, salad oil, sugar, vinegar, water, lemon juice, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34574 (may not work)