Corn Salad - cooking recipe

Ingredients

3 cans Mexican corn
2 medium zucchini squash
1 medium onion
1/2 c. bell pepper
1/2 c. celery
1 small bottle Catalina dressing
pepper to taste

Preparation

Chop zucchini, onion, pepper and celery.
Mix with corn.
Add dressing and mix together.
Chill, if desired.
Serves 8.