1 can white shoepeg corn, drained
2/3 c. chopped green pepper
1/3 c. finely chopped celery
1/3 c. white wine vinegar
1/3 c. vegetable oil
1/4 c. sugar
2 green onions, chopped
2 tbsp. parsley, chopped fresh can be used
3/4 tsp. seasoned salt
1/4 tsp. garlic powder

Combine all ingredients. Mix well. Cover and refrigerate overnight.