Marinated Corn Salad
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2 (12 oz.) cans white shoepeg corn, drained (or niblets)
2 stalks celery, chopped
1/2 cup green pepper, chopped
1/2 cup chopped onion, very
finely chopped
2 (2 oz) jars pimiento, drained
1/2 cup apple cider vinegar
1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
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Combine first 5 ingredients;
mix well. Combine remaining ingredients,
blending well. Pour over vegetables. Refrigerate overnight.
Drain some of the liquid off before serving.
Serves 8 to 10.
This was a big hit at a Church dinner.
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