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

Combine vegetables, tossing lightly. Combine remaining ingredients, mix well. Pour over vegetables, and toss lightly. Cover and chill overnight.