1 can Shoepeg Corn
1 cup celery chopped
1 onion chopped
1 green pepper chopped
3 pieces of roasted red pepper chopped
Combine together.
Dressing:
1 cup sugar
1/2 cup white vinegar
1/4 cup vegetable oil
1 tsp salt
1tsp pepper
Bring to a boil and set aside to cool. Once cool pour over vegetables. Best made the day before and keep in fridge. Keeps a long time.
Recipe from Mabel Williams
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