Mardi Gras

(From my friend, Jacque Hardy)
4 stalks celery, chopped
1 (16-oz.) can French-style green beans, drained
1 (17-oz.) can Early peas, drained
1 (14-oz.) can artichoke hearts, drained and chopped
1 (4-oz.) jar pimentos, drained and chopped
½ large green bell pepper, chopped
½ large red bell pepper, chopped
½ large yellow bell pepper, chopped
½ large red onion, chopped
1 (8-oz.) can water chestnuts, drained and chopped

1. Combine all the above ingredients and pour marinade over it. Blend well.
2. Marinate overnite. Can be prepared several days ahead.
   Marinade:
   ¾ c. sugar
   1 c. red wine vinegar
   ½ c. water
   ½ c. olive oil
   1 T. minced garlic
3. Blend all marinade ingredients and pour over above items.
   *When I think I have enough of this salad, I like to mix it with bow-tie pasta, grilled/boiled shrimp/chicken, cherry tomatoes, cubed cheeses like sharp cheddar, swiss, or pepper Jack. This makes this salad take on a new life and is very good!!!!!!!