Corn Medley Salad

2/3 c. sugar
2/3 c. vinegar
2/3 c, veg. oil
1 can - 15 1/4 oz - w.k. corn, drained
1 can -15 0z - whole baby corn, drained
1 can - 11 oz - yellow & white wk. corn, drained
1 can -11 0z - white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 med. red onion, chopped
4 to 5 celery ribs, sliced
leaf lettuce, optional
In a small saucepan, combine the sugar,
vinegar & oil. Cook over med heat, 5 min.
Stir til sugar is dissolved, cool completely.
In a bowl combine the corn, red pepper,
onion & celery. Add dressing and toss to coat.
Cover and refrigerate overnight.
astir well, serve with a slotted spoon in a
lettuce lined bowl if desired.
from Quick Cooking Magazine