Shoepeg Corn Salad - cooking recipe

Ingredients

1 (12 oz.) can Shoepeg white corn, drained
1/4 c. chopped green pepper
1/2 c. chopped celery
1 c. peeled, chopped cucumber
3 Tbsp. red wine vinegar
2 Tbsp. diced pimiento
1/2 c. chopped red onion
3 Tbsp. sugar
1 1/2 tsp. salt

Preparation

Combine corn, green pepper, pimiento, celery, cucumber and onion and set aside.
Combine remaining ingredients; mix well and pour over vegetables.
Toss gently.
Cover and chill at least 8 hours or overnight.
Makes 4 to 6 servings.