Shoepeg Corn Salad - cooking recipe

Ingredients

1 (12 oz.) can Shoepeg corn, drained
1/4 c. chopped green pepper
2 Tbsp. diced pimento
1 c. peeled and thinly sliced cucumber
1/2 c. celery, chopped
1/2 c. sliced red onion
1/3 c. vegetable oil
3 Tbsp. sugar
1 1/2 tsp. salt
3 Tbsp. red wine vinegar

Preparation

Mix vegetables together.
Mix oil, sugar, salt and vinegar together and pour over vegetables.
Best prepared 24 hours before serving.