SHOE PEG CORN SALAD

Ingredients

1 (15-ounce) can shoe peg corn, drained
1/4 cup diced green pepper
2 tablespoons chopped pimento
1 (15-ounce) small can party peas, drained (LeSeur early peas do well)
1/3 cup olive oil
3 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons cider vinegar

Preparation

Combine all vegetables in serving bowl. Mix oil, sugar, salt and vinegar in a small saucepan. Place over low heat, stirring until sugar dissolves; cool. Pour over drained vegetables and toss gently. Chill 8-10 hours. The flavor improves with chill time. Note: Recipe doubles easily for large crowds.