Shoepeg Corn Salad - cooking recipe

Ingredients

2 (10 ounce) cans white shoepeg corn
1 teaspoon dry mustard
1 1/2 cups celery, finely chopped
1 small onion, chopped fine
1 green pepper, chopped fine
1 teaspoon salt
1 (3 ounce) jar pimientos
1 tablespoon sugar

Preparation

Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
Chill thoroughly. Better if made the day or two days ahead of time.