Corn And Pea Salad - cooking recipe

Ingredients

2 - 15 oz. cans fiesta corn, drained
2 - 11 oz. cans white shoepeg corn, drained
1 - 10 oz. box frozen peas
1 small jar pimento, drained and sliced
1 c. cider vinegar
1 c. sugar

Preparation

Pour water over peas to separate and drain.
Mix the corns together.
Add peas.
Heat vinegar and sugar until dissolved. Pour over vegetable mixture.
Marinate 24 hours or longer before serving.
Will keep 2 - 3 week in refrigerator.
Use slotted spoon to serve.
Serves 12 - 16.