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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.