Shoe Peg Corn Salad - cooking recipe

Ingredients

1 (15 oz.) can tiny peas, drained
1 (11 oz.) can Shoe Peg corn, drained
1 bunch green onions, chopped
1 bell pepper, chopped
1 large jar chopped pimentos
1 c. oil
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. black pepper

Preparation

Combine first 5 ingredients.
Mix well.
Combine remaining ingredients in saucepan.
Bring to a boil.
Pour over corn mixture.
Mix well.
Cover; store in refrigerator overnight. Drain before serving.
Keeps several days under refrigeration.