Tangy Corn Salad

Ingredients

• 1 (16 oz.) pkg. frozen Shoepeg corn, cooked and drained
• 2/3 c. chopped bell pepper
• 1/3 c. finely chopped celery
• 1/3 c. white wine vinegar
• 1/3 c. vegetable oil
• 1/4 c. sugar
• 2 green onions, chopped
• 2 Tbsp. chopped fresh parsley
• 3/4 tsp. seasoned salt
• 1/4 tsp. garlic powder

Directions

1. Combine all ingredients; mix well.
2. Cover and refrigerate 8 hours, tossing occasionally.
3. Yield: 6 to 8 servings.