Peggy Wood’s Corn Salad
2 16 ounce cans yellow whole kernel corn (drained)
2 ounce jar chopped pimiento (drained)
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. salt
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1/2 tsp. black pepper
Combine vegetables (tossing lightly). Combine other ingredients and mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well before serving.
Briarwood’s Trotter commits to Auburn
NORTH SHELBY – The long wait is over. Briarwood quarterback Barrett Trotter is going to Auburn. Trotter told his teammates... read more