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

Combine vegetables, tossing lightly. Combine remaining ingredients. Mix well. Pour the above liquid over vegetables. Cover and chill overnight. Drain well before using. Yields: 8 servings.