2 cans shoe peg corn, drained
1/2 c. red pepper or pimiento, chopped
1/2 c. green pepper, chopped
1/2 c. onion, chopped
1 stalk celery, chopped
1/2 c. vinegar
1/2 c. oil
1/2 c. sugar
1 tsp. salt
1 tsp. pepper

Mix corn, colored peppers, celery and onion. Combine vinegar, oil, sugar, salt and pepper; pour over corn mixture and stir well. Refrigerate overnight. Stir and drain before serving.