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Corn Salad Recipe

Recipe Ingredients

2 (16 oz.) cans corn (whole kernel)
2 stalks celery, diced
1 (2 oz.) jar pimiento, drained
1/2 c. sugar
1/2 c. chopped bell pepper
1/2 c. onion, chopped
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Cooking Directions

Combine vegetables, tossing lightly, combine remaining ingredients, mixing well. Pour over vegetables, toss lightly, cover and chill overnight. Drain well before serving. Will keep for a week, especially good with chicken, turkey, roast beef or pork roast.

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