1 (11 ounce) can white shoepegcorn. Heat first six ingredients (salt through sugar) until boiling. Cool liquid and pout over bean mixture and refrigerate for 2 hours
Drain beans, corn, peas, green chilies, and pimento. 2 (11 ounce) cans white shoepegcorn. Combine vinegar, water, oil, sugar, salt and pepper in saucepan