1 (12 oz.) can shoepeg corn (drained)
1/4 c. chopped green pepper
2 tbsp. diced pimento
1/2 c. chopped celery
1 c. peeled and thinly sliced cucumber
1/2 c. thinly sliced red onion
1/3 c. vegetable oil
3 tbsp. sugar
1 1/2 tsp. salt
3 tbsp. red wine vinegar

Combine first 6 ingredients, set aside. Combine remaining ingredients, stir well, and pour over vegetables. Toss gently, cover and chill 8 to 10 hours.

4 to 6 servings.