2 (12 oz. each) cans whole kernel corn
2/3 c. diced onion
2/3 c. diced green pepper
2/3 c. diced pimento
1/2 c. vinegar
2 Tbsp. vegetable oil
1/4 c. sugar
2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper

Drain the liquid from the corn, reserving 1/2 cup. Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar, dry mustard, salt and pepper in a small saucepan. Bring to boiling; pour over vegetables. Cover with plastic wrap. Refrigerate overnight, stirring occasionally. Yields 10 servings (5 cups).

Per Serving (1/2-Cup): 51 Calories, 2 g. Fat (35%), 7.0 mg. Cholesterol and 137 mg. Sodium.