Shoepeg Corn Salad - cooking recipe

Ingredients

1 (12 oz.) can vacuum-packed Shoepeg whole kernel corn, drained
1/4 c. chopped bell pepper
2 Tbsp. diced pimento
1/2 c. chopped celery
1/2 c. chopped onion
1/3 c. vegetable oil
3 Tbsp. sugar
1 tsp. salt
3 Tbsp. red wine vinegar

Preparation

Combine the first 5 ingredients.
Combine remaining ingredients.
Stir well and pour over vegetables.
Toss gently. Cover and chill 8 to 10 hours.
Yields 4 servings.