Jan Parsons-Schaeffer's Corn Salad

3/4 cup granulated sugar
2/3 cup white vinegar
1/3 cup light salad oil (such as Mazola)
1 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) can of corn, well-drained
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/2 cup celery, chopped fine
1/2 cup sweet onion, chopped fine

Combine sugar, vinegar, oil, salt and black pepper. Mix well until the
sugar dissolves. Add other ingredients, and stir until all is mixed.
Store in glass jars, making sure dressing covers veggies. Before serving,
refrigerate overnight to set flavors.
Note: Salad should be refrigerated.

Sandy U.

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