Corn Kernel Salad
Covered, this salad will keep for up to two weeks refrigerated.


Salad

2 [11-ounce / 312-mL each] cans corn kernels
1 [16-ounce / 454-mL] can small sweet peas
1 [4-ounce / 113-mL] jar diced pimentos
1 bunch green onions, chopped [white and green parts]
1 cup [250 mL] chopped celery
1 sweet pepper, membranes removed and seeded, chopped

Salad Dressing

1/2 cup [100 g] sugar
1/2 cup [125 mL] vinegar
1/2 cup [125 mL] oil
1 teaspoon [5 mL] salt
1/2 teaspoon [2.5 mL] pepper



For the salad, drain all canned vegetables.
Into a bowl, mix together drained and all chopped vegetables.
Set aside.
Bring salad dressing sugar, vinegar and oil to a boil.
Salt and pepper.
Pour salad dressing all over vegetables and cover.
Refrigerate overnight.
Drain before serving.