Corn Salad
By PatD
Rate this recipe
4/5
(1 Votes)
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Ingredients
- 2 16 oz cans white shoepeg corn
- 1 2oz jar diced pimento
- 1/2 Cup diced green pepper
- 1/2 Cup diced onion
- 2 stalks of celery chopped
- 1/2 Cup sugar
- 1/2 Cup vegetable oil
- 1/2 Cup vinegar
- 1 tea salt
- 1/2 tea pepper
Details
Preparation
Step 1
Combine vegetables, toss lightly
Combine remainding ingredients, mix well. Pour over vegetables and toss lightly.
Cover and chill overnight
Drain well before serving
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