1 (12 oz.) can whole kernel corn with sweet peppers, drained
1 stalk celery, thinly sliced
1/4 c. sweet pickle relish
1 tbsp. sugar
2 tbsp. wine vinegar
1 tbsp. salad oil
1 tsp. salt
1/2 green bell pepper, finely chopped
1/2 red pepper, finely chopped

In a large salad bowl, stir all ingredients. Cover and refrigerate, stirring occasionally.