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.