| | Directions | | Drain all canned vegetables. Combine all vegetables and rice in a large container. In a saucepan, combine water, oil, vinegar, sugar, and salt. Heat almost to boiling. Allow to cool slightly, and pour over vegetables. Cover and refrigerate for several hours or overnight. Serves 12-15. |
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| Ingredients | | - |  | 1 can sliced water chestnuts (8 ounce can) |
| - | | 1 can whole kernel corn (16 ounce can) |
| - | | 1 jar diced pimento (2 ounce jar) |
| - | | 1 can sliced carrots (16 ounce can) |
| - | | 1 can English peas (17 ounce can) |
| - | | 1 cup chopped celery |
| - | | 1/2 cup chopped green pepper |
| - | | 1/2 cup chopped onion |
| - | | 4 cups cooked & cooled rice |
| - | | 1/2 cup water |
| - | | 1/2 cup vegetable oil |
| - | | 1 cup vinegar |
| - | | 1 cup Sugar |
| - | | 2 teaspoons salt |
| - | | 2 teaspoons oregano |
| - | | 4 tablespoons McCormick Salad Supreme seasoning |
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