Corn Salad - cooking recipe

Ingredients

2 (16 oz.) cans white Shoepeg corn, drained
1 (2 oz.) jar pimiento, drained
1/2 c. chopped green pepper
1/2 c. chopped onion
2 stalks celery, chopped
1/2 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients; mix well.
Pour over vegetables and toss lightly. Cover and chill overnight.
Drain well before serving.
Yields 8 servings.