Corn-Pea Salad - cooking recipe

Ingredients

2 cans Shoepeg corn
2 cans LeSueur peas
chopped onion
chopped celery
1 small bottle pimento
1 can sliced water chestnuts
1 c. vinegar
1 c. sugar
3/4 c. oil
salt and pepper

Preparation

Combine corn, peas, onion, celery, pimento and water chestnuts. Bring to boil the vinegar, sugar, oil, salt and pepper. Pour over vegetables. Stir. Cover and marinate a few hours or overnight.