2 (16 oz.) cans Shoepeg corn, drained
1 (2 oz.) jar pimentos, drained
1/2 c. green pepper, chopped
1/2 c. onion, chopped
2 stalks celery, chopped
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. white vinegar
1 tsp. salt
1/2 tsp. pepper

Mix all ingredients. Cover. Refrigerate and let marinate overnight. Drain before serving.