Corn Salad - cooking recipe

Ingredients

1 can Shoe Peg corn
1/4 c. chopped bell pepper
1/2 c. celery, chopped
1/2 c. vegetable oil (I use 1/4 c.)
1 1/2 tsp. salt
3 Tbsp. vinegar
2 Tbsp. pimento
1/2 c. onion, chopped
3 Tbsp. sugar

Preparation

Combine all ingredients.
Refrigerate at least 3 hours before serving.