Corn Salad - cooking recipe

Ingredients

3 (11 oz.) cans white Shoe Peg corn
1 cucumber, peeled and chopped
1 (2 oz.) jar diced pimentos
1 tomato, chopped
1 green bell pepper, chopped

Preparation

Combine all ingredients in bowl.
Toss with dressing (recipe follows).
Refrigerate until serving time.
Yields 10 to 12 servings.