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