Janie Parmley’s Corn Salad

This is one of those recipes that is all according to your preferences. Amounts given are meant to be a starting place.

2-4 cans shoepeg corn (I like yellow and white mixed corn)
1-2 bell peppers, chopped
1-2 Roma/plum tomatoes, diced
2-6 green onions, sliced
2-3 Tbsp mayonnaise
1-2 Tbsp sugar
salt and pepper to taste

Drain the corn while chopping everything else. Toss it all together and chill at least 4 hours before serving.

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