Curried Salad Succotash - cooking recipe

Ingredients

1 (12 or 16 oz.) can whole kernel corn
1 medium onion, chopped (1/2 c.)
1/4 c. chopped green pepper
1/2 c. firmly packed brown sugar
1 tsp. salt
dash of cloves (optional)
1 (1 lb.) can baby lima beans
1/2 c. chopped celery
1/4 c. diced pimento
1 Tbsp. curry powder
1 c. cider vinegar

Preparation

Drain liquid from corn and beans into 2 cup measure.
Combine corn, beans, onion, celery, green pepper and pimento in a bowl. Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, celery seed, salt and vinegar in medium saucepan.
Heat, stirring constantly, to boiling.
Simmer 10 minutes.
Pour (or strain, if preferred) over vegetables.
Cool, then chill overnight.