Kentucky Sauerkraut Salad


  • 1 can (2 1/2 lb) sauerkraut
  • 2 can bean sprouts
  • 1 cup celery, chopped
  • 1/2 cup green bell pepper, chopped
  • 1 can whole kernel corn (drained)
  • 1 smal can pimento, chopped
  • 1 1/2 cups sugar
  • 1/4 cup vinegar 1 cup onion, chopped

Drain Kraut and sprouts, add remaining chopped vegetables. Boil together sugar and vinegar and cool. Pour cooled dressing over vegetables and mix.