Curried Salad Succotash

• 1 (12 or 16 oz.) can whole kernel corn
• 1 medium onion, chopped (1/2 c.)
• 1/4 c. chopped green pepper
• 1/2 c. firmly packed brown sugar
• 1 tsp. salt
• dash of cloves (optional)
• 1 (1 lb.) can baby lima beans
• 1/2 c. chopped celery
• 1/4 c. diced pimento
• 1 Tbsp. curry powder
• 1 c. cider vinegar

1. Drain liquid from corn and beans into 2 cup measure.
2. Combine corn, beans, onion, celery, green pepper and pimento in a bowl. Combine 1/2 cup of the vegetable liquid, brown sugar, curry powder, celery seed, salt and vinegar in medium saucepan.
3. Heat, stirring constantly, to boiling.
4. Simmer 10 minutes.
5. Pour (or strain, if preferred) over vegetables.
6. Cool, then chill overnight.

whole kernel corn, onion, green pepper, brown sugar, salt, baby lima beans, celery, pimento, curry powder, cider vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=642076 (may not work)