Shoepeg Corn And Baby Pea Salad - cooking recipe

Ingredients

Salad
1 large green pepper, seeded and chopped
1 1/2 cups celery, chopped
1 (15 ounce) can baby green peas (Le Sesueur brand)
1 cup green onion, chopped
1 (4 ounce) jar diced pimentos, drained
1 (11 ounce) can white shoepeg corn (Green Giant Brand preferred)
Dressing
1/2 cup apple cider vinegar
1/4 cup sugar (or substitute Splenda)
1/4 cup canola oil
1/4 teaspoon salt
1 teaspoon dried dill

Preparation

In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.