Ingredients:
2 (10 ounce) cans white shoepeg corn
2 ounces diced pimentos
2 stalks celery, finely chopped
1/2 cup green peppers, finely chopped
1/2 cup onions, finely chopped
1/2 cup sugar
1/2 cup canola oil
1/2 cup apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
Directions:
After you have finely chopped the green pepper, onion and celery, add to a large bowl with the corn and pimento.
Gently combine.
Place sugar, oil, vinegar, salt and pepper in a small saucepan.
Heat until sugar is dissolved.
Pour sugar mixture over the veggies and refrigerate for several hours, best overnight.
Servings: 8
Time preparation: 10 min.
Time total: 15 min.