Marinated Vegetable And Rice Salad

• 1 (8 oz.) can water chestnuts, sliced
• 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. chopped green pepper
• 1/2 c. chopped onion
• 4 c. cooked Chef Way conditioned rice, cooled
• 1/2 c. water
• 1/2 c. oil
• 1 c. vinegar
• 1 1/2 c. sugar
• 2 tsp. salt

1. Drain all canned vegetables.
2. Combine all vegetables and cooked rice in a large container.
3. Heat water, oil, vinegar, sugar and salt almost to boiling. Allow to cool slightly; pour over vegetables and rice.
4. Cover and refrigerate for several hours or overnight. Serves 12 to 15.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66699 (may not work)