Make Ahead Oriental Salad

• 1 (17 oz.) can English peas, drained
• 1 (14 oz.) can bean sprouts, drained
• 1 (12 oz.) can white Shoe Peg corn, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 (16 oz.) can French-style green beans, drained
• 1 (4 1/2 oz.) jar sliced mushrooms, drained
• 1 (4 oz.) jar chopped pimento, drained
• 1 large green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 c. diced celery
• 1 c. sugar
• 1 c. vegetable oil
• 1/2 c. vinegar
• 1/2 c. water
• 2 Tbsp. red wine vinegar
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 1 clove garlic, crushed

1. Combine vegetables in large bowl; toss lightly.
2. Combine remaining ingredients; stir well.
3. Pour over vegetables; stir gently.
4. Cover and chill overnight.
5. Use slotted spoon to serve. Keeps well in refrigerator until used.

english peas, bean sprouts, white shoe peg corn, water chestnuts, green beans, mushrooms, pimento, green bell pepper, onion, celery, sugar, vegetable oil, vinegar, water, red wine vinegar, dry mustard, salt, paprika, pepper, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=944889 (may not work)