Corn Salad

10 ingredients
5 steps

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

Directions

  1. 1
    Combine vegetables, tossing lightly.
  2. 2
    Combine remaining ingredients; mix well.
  3. 3
    Pour over vegetables and toss lightly. Cover and chill overnight.
  4. 4
    Drain well before serving.
  5. 5
    Yields 8 servings.

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