Corn Medley Salad

• 2/3 cup sugar
• 2/3 cup cider vinegar
• 2/3 cup canola oil
• 1 can (15-1/4 ounces) whole kernel corn, drained
• 1 can (15 ounces) whole baby corn, rinsed and drained, halved
• 1 can (11 ounces) yellow and white whole kernel corn, drained
• 1 can (7 ounces) white or shoepeg corn, drained
• 1 large sweet red pepper, chopped
• 1 medium red onion, chopped
• 4 to 5 celery ribs, sliced
• 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.
2. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
3. Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired.

sugar, cider vinegar, canola oil, whole kernel corn, baby corn, kernel corn, white, sweet red pepper, red onion, celery

Taken from www.tasteofhome.com/recipes/corn-medley-salad/ (may not work)