Corn Salad

Terri Hinton
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 cans white corn, drained
  • 1/4 oz can pimento, chopped and drained
  • 1 cup celery, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup sugar
  • 1/2 cup wine vinegar with garlic
  • 1/2 cup salad oil

Combine all 7 ingredients; let sit overnight. Drain before serving. You can also add any or all of the following seasonings to taste; Accent, mustard seed, tarragon, seasoning salt, pepper, or any other you like.





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