Tangy Corn Salad - cooking recipe

Ingredients

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

Preparation

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