Corn Salad - cooking recipe

Ingredients

3 cans Green Giant Shoe Peg corn
2 oz. pimento
1/2 c. chopped bell pepper
2 stalks chopped celery
1/2 c. white vinegar
1/2 c. vegetable oil
1/2 c. sugar
1 tsp. salt
1/2 tsp. black pepper

Preparation

Mix the first 4 ingredients together. Set aside. Mix the vinegar, oil, sugar, salt and black pepper. Mix well and pour over corn mixture. Stir in. Place in airtight container and refrigerate for 8 hours before serving.