Connie posted 07-05-99
Corn and Pea Salad - Connie's Version
1 can white shoe peg corn, drained
1 can whole kernel corn, drained
1 cup shelled peas, raw (or thawed frozen ones)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped bell pepper
1 (2 oz.) jar diced pimentos (optional)
1/2 cup sugar
1/2 cup white (wine or cider) vinegar
Place all the vegetables in a container with lid.
Dissolve the sugar in warm vinegar and pour over all.
Cover and refrigerate eight hours or overnight. Will keep several days.