INGREDIENTS:
- 1 can shoepeg corn, drained
- 1 can (17 oz.) Le Seur peas, drained
- 1 bunch green onions, chopped
- 1 c. chopped celery
- 1 c. chopped bell pepper
- 3 oz. jar pimento, diced
- 1 c. vinegar
- 1 c. sugar
- 1 tsp. salt
- 1 tsp. black pepper (or less)
Cool, then pour over salad. Let stand overnight before serving. Keeps a long time refrigerated...and the corn salad is ready to serve you...great appetizers starters !
fiesta-corn-salad