2 (12 oz.) cans whole kernel corn
2/3 c. green pepper, diced
2/3 c. onion, diced
2/3 c. pimento, diced
1/2 c. white vinegar
2 tbsp. vegetable oil
1/4 c. sugar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed (optional)

Drain liquid from corn. Reserve 1/2 cup. Combine the corn, onion, pepper and pimento in large bowl. Combine the reserved corn liquid, vinegar, oil, sugar, mustard, salt and pepper in small saucepan. Bring to boiling. Pour over vegetables. Cover with plastic wrap. Refrigerate overnight. Stir well before serving.