Shoe Peg Corn Salad

1 large can Shoe Peg corn
1 large jar pimento, drained
1 c. celery, chopped
1 tsp. salt
1 large can English peas,
1 bell pepper, chopped
1 bunch green onions, chopped
1 tsp. pepper
1 c. sugar
1 c. vinegar
1 c. oil

Mix sugar, vinegar and oil. Bring to a boil; let cool. Pour over salad and refrigerate overnight. Keeps two weeks or longer.

Patsy Richmond
Gertrude's Daughter
I am assuming that that the corn and peas are drained too.