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Corn Salad

8 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (16 oz. each) white shoepeg corn, drained
1 jar (2 oz.) pimento, drained and chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
2 stalk s celery, chopped
1/2 cup sugar
1/2 cup vegetable oil
1/2 cup vinegar
1 tsp salt
1/2 tsp pepper
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Let's Make It
1
Combine vegetables, toss lightly.
2
Combine remaining ingredients and mix well. Pour over vegetables and toss lightly.
3
Cover and chill overnight. Drain well before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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