- 10
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Ingredients
- 2 (16 oz) cans shoepeg corn, drained
- 1 (2 oz.) jar diced pimiento, drained
- ½ C. chopped green pepper
- ½ C. chopped onion
- 2 stalks celery, chopped
- ½ C. sugar
- ½ C. vegetable oil
- ½ C. vinegar
- 1 tea. salt
- ½ tea. black pepper
- ●Combine vegetables, tossing lightly.
- ●Combine remaining ingredients, mixing well. Pour over vegetables and toss lightly.
- ●Cover and chill overnight.
Preparation
Step 1
●Drain well before serving.