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MARINATED VEGETABLE RICE SALAD Recipe

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
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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