1-3/4 cup of yellow corn
1/2 cup of chopped celery
2 tablespoons of thinly sliced green onions
3 tablespoons of vegetable oil
1/2 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of water
1/2 small green pepper, cut into 1/2" strips
1 tablespoon of chopped pimiento
1 tablespoon of chopped fresh parsley
1 tablespoon of cider vinegar
1/2 teaspoon of dry mustard

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain. Combine yellow corn, green pepper, celery, pimiento, green onions and parsley. Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Yield: 4 to 6 servings.