Cold Corn Salad - cooking recipe

Ingredients

1 (16 oz.) can white Shoepeg corn, drained
1 regular can yellow corn, drained
1 (2 oz.) jar pimentos
2 celery ribs, chopped
1/2 c. green bell pepper, chopped
1/2 c. scallions with tips included
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. white cooking vinegar
1/2 tsp. salt
1/2 tsp. pepper (to taste)

Preparation

Pour liquid over corn; blend well.
Let set overnight.
When ready to serve, drain completely of liquid in a colander.
Serve cold.