Shoepeg Corn And Baby Pea Salad

• Salad
• 1 large green pepper, seeded and chopped
• 1 1/2 cups celery, chopped
• 1 (15 ounce) can baby green peas (Le Sesueur brand)
• 1 cup green onion, chopped
• 1 (4 ounce) jar diced pimentos, drained
• 1 (11 ounce) can white shoepeg corn (Green Giant Brand preferred)
• Dressing
• 1/2 cup apple cider vinegar
• 1/4 cup sugar (or substitute Splenda)
• 1/4 cup canola oil
• 1/4 teaspoon salt
• 1 teaspoon dried dill

1. In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
2. In a seperage jar or bowl, mix together dressing ingredients.
3. Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
4. While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
5. Serve cold with a slotted spoon.
6. Pour dressing.

salad, green pepper, celery, baby green peas, green onion, pimentos, white shoepeg corn, dressing, apple cider vinegar, sugar, canola oil, salt, dill

Taken from www.food.com/recipe/shoepeg-corn-and-baby-pea-salad-151939 (may not work)