Corn Salad - cooking recipe

Ingredients

2 cans Shoepeg corn
1 (2 oz.) jar pimento, drained
1/2 c. chopped onion
1/2 c. chopped green pepper
2 stalks celery, chopped
1/2 c. sugar
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Chill and drain before serving.
Can be made 1 or 2 days ahead.