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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 2 (16 oz.) cans white Shoepeg corn, drained
- 1 (2 oz.) jar pimiento, drained
- 1/2 c. chopped green pepper
- 1/2 c. chopped onion
- 2 stalks celery, chopped
- 1/2 c. sugar
- 1/2 c. vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. vegetable oil
Method
- Combine vegetables, tossing lightly.
- Combine remaining ingredients; mix well.
- Pour over vegetables and toss lightly. Cover and chill overnight.
- Drain well before serving.
- Yields 8 servings.