Recipe - Cool Corn Salad

Pam Coombes
One fourth cup Commercial sour cream
One fourth cup Mayonnaise
1 tablespoon Prepared mustard
2 teaspoon White vinegar
1 teaspoon Sugar
One fourth teaspoon Salt
1/8 teaspoon Pepper
1 17oz can Stokely Whole
Kernel Corn,drained
1 2oz jar Stokely Sliced
Pimiento, drained & minced
2 Carrots, peeled & grated
One half cup Diced onion

In mediumsize bowl, make dressing by combining sour cream, mayonnaise,
mustard, vinegar, sugar, salt, and pepper. Add remaining ingredients and
toss to blend. Cover and refrigerate at least 1 hour. Stokley Van Camp Best
Recipes from the backs of Boxes, Bottles, Jars & Cans
Posted to MMRecipes Digest by "Robert Ellis" rpearson@snowcrest.net on
May 16, 1998