- 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.