Marinated Corn Salad-Girls Camp

This is a recipe from the Girls Camp Cook Book. I loved this when at camp, I can hardly wait to make it!!

Marinated Corn Salad

2 (12 oz) cans white shoepeg corn (we just used niblets at camp)

2 stalks celery, chopped

½ C green pepper, chopped

½ C onion, very finely chopped

2 (2oz) jars pimiento, drained

½ C apple cider vinegar

½ C sugar

½ C vegetable oil

1 t salt

½ t pepper

Combine 1^st five ingredients; mix well. Combine remaining ingredients, blending well and pour over vegetables. Refrigerate overnight. Drain some of the liquid off before serving…Serves 8-10.