Sheila Easterling
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Corn Salad

Ingredients

• 2 12-oz cans corn, drained
• 1 cup finely chopped green & red pepper
• 2 Tbsp diced pimentos
• 1/2 cup celery, finely chopped
• 1/2 cup peeled cucumber, finely chopped 
• 1 cup red onion, finely chopped
• 1/2 cup olive or vegetable oil
• 7 Tbsp sugar
• 1/3 cup red wine vinegar

Directions

Mix all vegetables together and set aside. Whisk the oil, sugar and vinegar together; add to corn mixture and stir. Refrigerate overnight before serving.