Ingredients
1 can (8-3/4 ounces) whole kernel corn, drained3/4 cup shredded carrots2 tablespoons diced red onion3 tablespoons diced pimientos, drained2 tablespoons sour cream2 tablespoons mayonnaise1-1/2 teaspoons prepared mustard1 teaspoon white vinegar1/2 teaspoon sugar1/8 teaspoon saltDash pepper
Preparation
In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving.
