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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