1 jar pimiento, drained
1/2 c. chopped onion
1/2 c. chopped green pepper
2 (6 oz.) cans shoe peg corn, drained
2 stalks celery, chopped
1/2 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

Combine vegetables, tossing lightly. Combine remaining ingredients; mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well before serving. (To save time, I use bottled Italian dressing.) Many years ago, I found this recipe in Bell's Best, Number 2.