Corn Salad - cooking recipe

Ingredients

2 (8 oz.) cans Shoepeg salad
1 bunch green onions, chopped
1 small jar minced pimento
1/2 tsp. salt

Preparation

Drain corn.
Chop onions.
Drain pimento.
Mix together. Cover and refrigerate for 4 or 5 hours before serving.
Makes 6 to 8 servings.