Shoepeg Corn Salad

3/4 cup vinegar

1/2 cup vegetable oil

1 cup sugar

1 tablespoon water

1 tsp ground black pepper

1 tsp salt

1 can (15 1/4 oz) baby peas, drained

2 cans (11 oz each) white or shoepeg corn, drained

1 jar (4 oz) chopped pimientos

5 green onions, chopped

6 celery ribs, chopped

1 green pepper, chopped

 

In a small sauce pan, combine first six ingredients.

Cook and stir over medium heat until sugar is completely dissolved.

Cool.

In a large, non-metallic bowl, combine remaining ingredients. Pour marinade over vegetables. Cover and refrigerate at least 24 hours, stirring occassionaly.

 

Note: In addition to the green pepper, you can also add red, yellow or orange bell peppers.