5 stalks celery
1/2 green pepper
1 sm. onion
2 tbsp. pimiento
2 cans drained shoepeg corn
1/2 c. salad oil
2 tbsp. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. sugar
Pepper if desired

Chop celery, green pepper, onion and pimiento. To this add drained corn. In separate bowl, mix rest of ingredients and pour over first mixture. This needs to set at least 1/2 day before serving. Keeps well several days.