Corn Medley Salad

• 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)

1. 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.
2. Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
3. Country Woman.

sugar, cider vinegar, vegetable oil, whole kernel corn, baby corn, kernel corn, white shoepeg corn, sweet red pepper, red onion, celery, leaf lettuce

Taken from www.food.com/recipe/corn-medley-salad-129395 (may not work)