Corn Salad - cooking recipe

Ingredients

2 cans white Shoe Peg corn, drained
1 small jar pimento, drained and chopped
1/2 c. chopped green pepper
1/2 c. chopped onion
2 ribs celery, chopped
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Combine vegetables, tossing lightly.
Combine remaining ingredients.
Mix well.
Pour over vegetables and toss lightly. Cover and chill overnight.
Drain well to serve.
Serves 8.