2 c. canned whole kernel corn
1 (12 oz.) pkg. frozen baby lima beans
1/2 c. raw chopped onion
1/2 c. raw chopped celery
1/4 c. raw chopped green pepper
1/4 c. diced pimiento
1/2 c. brown sugar
1 tbsp. curry powder
2 (3 inch) pieces stick cinnamon, broken up
1 tsp. whole cloves
1 tsp. celery seed
1 tsp. salt
1 c. cider vinegar

Cook the lima beans according to package directions. Drain, reserving 1/2 cup of cooking liquid. In a saucepan, combine the liquid with the brown sugar, curry powder, spices, salt, and vinegar. Bring to a boil, stirring constantly. Reduce heat and simmer 10 minutes.

Combine the corn and limas with the raw vegetables and pimiento. Strain the curry mixture over the vegetables. Cool. Chill over night to blend seasonings. Serve cold as a vegetable side dish or as a relish.