2 (16 oz.) cans white shoepeg corn, drained
1 (2 oz.) jar pimento, 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, tossing lightly. Combine remaining ingredients; mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well before serving. Yield 8 servings.