1/2 c. vinegar
1/2 c. oil
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. pepper

Mix and bring to a boil. Let cool. 2 (16 oz.) white shoepeg corn, drained 1 c. diced bell pepper 1 c. diced celery 1/2 c. diced green onion 1 sm. can pimentos, optional

Mix peppers, celery, onion, corn and peas and pimentos together. Pour cooled mixture over top. Let refrigerate overnight. May be kept in refrigerator for up to 2 weeks.