Corn Salad - cooking recipe

Ingredients

2 cans Mexicorn (drained)
2 cans white Shoepeg corn (drained)
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. sweet pickle relish
1 Tbsp. vinegar
1 Tbsp. Miracle Whip

Preparation

Mix first 5 ingredients, then mix vinegar and Miracle Whip together and pour over corn mixture.
Mix well.
Chill and serve. This is a great \"mix ahead\" dish for potluck dinners or salad luncheons.
Will keep several days in refrigerator.