Corn Salad - cooking recipe

Ingredients

4 cans white Shoepeg corn, drained
1/2 medium red onion, chopped fine
1 medium green pepper, chopped fine
2 Tbsp. sugar
salt and pepper to taste
1/2 c. Blue Plate mayonnaise or enough to mix
salad tomatoes (optional) 1 medium jar chopped pimentos

Preparation

Mix all together and chill before serving.
Serve on lettuce leaves, in hollowed out tomatoes or as a side dish with other vegetables.