2 (16 oz.) cans shoepeg corn
1 (2 oz.) jar pimiento, drained
1/2 c. green pepper, chopped
1/2 c. onion, chopped
2 stalks celery, chopped
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. salt
1/2 tsp. pepper

Combine vegetables; mix sugar, oil, vinegar, salt and pepper and pour over vegetables. Put in refrigerator and marinate overnight. Lasts a long time if kept in refrigerator. Serves 8 to 10.