3 (10 oz.) pkg. frozen corn, thawed
3 3/4 c. chopped sweet red pepper
1/2 c. fresh chopped cilantro
1/2 c. fresh chopped green onions

Mix into bowl. Set aside. In jar, mix:

1/3 c. salad oil
1/3 c. rice vinegar
2 tbsp. Dijon mustard
1 tbsp. sugar

Shake vigorously. Pour over corn mixture, refrigerate for 6 hours. Serves 10. Great with grilled Maki Maki or tuna.