Marinated Vegetable Rice Salad | Riceland

Ingredients

• 1 can (8-ounce) water chestnuts, sliced
• 1 can (16-ounce) whole kernel corn
• 1 can (2-ounce) diced pimento
• 1 can (16-ounce) sliced carrots
• 1 can (17-ounce) English peas
• 1 cup chopped celery
• 1/2 cup seeded and chopped green pepper
• 1/2 cup chopped onion
• 3 cups cold cooked Riceland Parboil Gold Rice
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 cup vinegar
• 1-1/2 cups sugar
• 2 teaspoons salt