This salad makes a big batch. It keeps well in the fridge. I make it and much on it for several days. Very good..

2 cups sugar
1 1/2 cups cider vinegar
1/4 cup vegetable oil
1 tablespoon salt
1 small head cauliflower, broken into florets
3 medium carrots,. grated
2 celery ribs, thinly sliced
1 green pepper chopped
15 1/2 ounce can white shoe peg corn, drained
14 1/2 ounce can Frenched green beans, drained
14 ounce can bean sprouts, drained
8 ounce can sliced water chestnuts, drained and halved
4 1/2 ounce can sliced mushrooms, drained
4 ounce jar chopped pimiento, drained

In small saucepan, combine the sugar, vinegar, oil and salt.. Bring to a boil over medium low heat, stirring occasionally. Let cool to room temperature. Meanwhile, in large bowl, combine remaining ingredients. Add dressing. Toss to coat. Cover and chill for at least 4 hours. Serve with slotted spoon. Makes 25 servings.