Tangy Corn Salad - cooking recipe

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

Preparation

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