Marinated Corn Salsa


1 3/4 c yellow corn, cut from cob (about 4 ears)
1/2 c chopped celery
2 T thinly sliced green onions
3 T vegetable oil
1/2 tsp salt
1/8 tsp pepper
1/4 c water
1/2 small green pepper, cut into 1/2 " strips
1 T chopped pimiento
1 T chopped fresh parsley
1 T cider vinegar
1/2 tsp dry mustard


Combine corn and water in medium sauce pan. Bring to a boil; cover, reduce heat and simmer 3-5 minutes or until corn is tender; drain. Combine 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 4-6 servings.
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