By: Alycefaye

I got this recipe from Jill Fallecker years ago.

2 Cans of Corn (drained)

Chop to same size as corn cornels:

Onion (medium)

½ of a Red and 1/2 of a Green Peppers

3 stalks of Celery

2 - six inch Carrots

Any crisp vegetable you have on hand

Mix:

¼ Cup White Sugar

¼ Cup Cider Vinegar

< ¼ Cup Oil (olive or corn)

Heat to melt sugar, ("< "means a little less than)

Pour over corn mix.

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Serve with dipping chips (Scoops)

Salt and Pepper to taste

Can be taken to a picnic because it doesn’t need refrigerated.

I make mine ahead, so flavors can mix and refrigerate overnight but you can whip it up at the last min. and it is just as good.