Dressing:

• 2/3 cup sugar
• 2/3 cup vegetable oil
• 2/3 cup cider vinegar

Combine above in small sauce pan and cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. Put in a jar. Can be made ahead.

• 1 can whole kernel corn, drained
• 1 can whole baby corn, drained and rinsed, halved
• 1 can white or shoepeg corn, drained
• 1 can yellow and white whole kernel corn, drained
• 1 large sweet red pepper, chopped
• 4-5 celery ribs sliced
• 1 medium red onion, chopped
• 1 can of peas and/or 1 can french style green beans may be added or substituted for some of the corn

Add dressing until coated. May not need to use all of it. Stir well. Cover and refrigerate overnight.
Yield 10-12 servings

-- Submitted by: Pat Pruess