Corn Salad

Serves: 5
Total Calories: 164


1 (15-ounce) can whole-kernel corn
1 (11-ounce) can shoe peg corn
1 (2-ounce) jar chopped pimiento
1 large onion, chopped finely
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
1/2 cup sugar
1/2 cup vinegar
1 teaspoon garlic salt


Drain corn and pimento. Combine corn, onions, celery, green pepper, and pimento, and set aside. Combine sugar, vinegar, and garlic salt; stir until sugar dissolves. Pour over vegetables and toss lightly. Cover and chill 8 hours.

Nutritional Facts:

Serves: 5
Total Calories: 164
Calories from Fat: 8

This Corn Salad recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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