Corn Salad

2 16-oz. packages frozen shoepeg corn, barely cooked
1 green pepper, finely chopped
3 stalks celery, finely chopped
1/3 c. white wine vinegar or apple cider vinegar
1/3 c. salad oil
1/4 c. sugar
2 green onions, chopped
2 T. chopped fresh parsley
3/4 t. Lawry's seasoned salt
1/4 t. garlic powder

Combine all ingredients. Refrigerate 8 hours or overnight, tossing occasionally.

Serves 6-8.

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