Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -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 \N | 17oz can Stokely Whole |
| \N \N | Kernel Corn,drained |
| 1 \N | 2oz jar Stokely Sliced |
| \N \N | Pimiento, drained & diced |
| 2 \N | 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