Ingredients
2 cups sugar1-1/2 cups cider vinegar1 cup canola oil2 teaspoons salt2 teaspoons white pepper2 cans (15-1/4 ounces each) small peas, drained3 cans (7 ounces each) white or shoepeg corn, drained1 can (16 ounces) kidney beans, rinsed and drained1 can (15-1/4 ounces) lima beans, drained1 can (14-1/2 ounces) cut green beans, drained1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved2 jars (4-1/2 ounces each) sliced mushrooms, drained1 can (8 ounces) sliced water chestnuts, drained2 cups thinly sliced celery1 cup chopped onion1 cup chopped sweet red pepper1 cup chopped green pepper1 jar (7 ounces) diced pimientos, drained
Preparation
For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool.
In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.
