Corn Salad - cooking recipe

Ingredients

2 (16 oz.) cans white Shoepeg corn, drained
1 (4 oz.) jar pimentos, drained
1/2 c. chopped green pepper
1/2 c. chopped onion
1/2 c. chopped olives
1/2 c. sugar
1/2 c. vinegar
1/2 c. oil
2 stalks chopped celery
1 tsp. salt
1/2 tsp. black pepper

Preparation

Combine vegetables, tossing.
Combine remaining ingredients. Chill overnight.
Drain before serving.