Corn Salad - cooking recipe

Ingredients

2 cans yellow whole kernel corn, drained
1 (2 oz.) jar pimentos, drained
1/2 c. chopped green peppers
1/2 c. chopped green onions
2 stalks chopped celery
1/2 c. sugar
1/2 c. oil
1/2 c. vinegar
salt and pepper to taste

Preparation

Mix all vegetables together.
Mix oil, vinegar and sugar. Pour over vegetables.
Cover; refrigerate overnight.