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Corn Salad


  • Serves 8.


  • 2 (16-oz.) cans white corn, drained
  • 1 (2-oz.) jar pimentos, drained
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onions
  • 2 stalks celery, chopped
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup vinegar (I use white)
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper


Combine vegetables; toss lightly. Combine remaining ingredients in a small bowl. Mix well. Pour over vegetables and toss. Cover and chill. You may drain liquid off or keep it on (I like it on).

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