Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| -Pam Coombes | |
| ¼ cup | Commercial sour cream |
| ¼ cup | Mayonnaise |
| 1 tablespoon | Prepared mustard |
| 2 teaspoons | White vinegar |
| 1 teaspoon | Sugar |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 | 17oz can Stokely Whole |
| Kernel Corn,drained | |
| 1 | 2oz jar Stokely Sliced |
| Pimiento, drained & diced | |
| 2 | Carrots, peeled & grated |
| ½ cup | Diced onion |
In medium-size 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