Corn Medley Salad - cooking recipe

Ingredients

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup vegetable oil
1 (15 1/4 ounce) can whole kernel corn, drained
1 (15 ounce) can whole baby corn, rinsed and drained, halved
1 (11 ounce) can yellow and white whole kernel corn, drained
1 (11 ounce) can white shoepeg corn or (11 ounce) can white corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 -5 celery ribs, sliced
1 leaf lettuce (optional)

Preparation

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Country Woman.