2 (1 lb.) cans whole kernel corn, drained
1 c. sliced celery
1 c. diced tomatoes
1/2 c. chopped green pepper
1/4 c. sliced green onions
1/2 tsp. dill weed

DRESSING:

3/4 c. salad oil
1/4 c. vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. mustard
1/4 tsp. Tabasco sauce
1/2 tsp. paprika
Salad greens for garnish (opt.)

Combine corn, celery, tomatoes, green pepper, onion and dill in large bowl. Put salad oil, vinegar, sugar, salt, paprika, mustard and Tabasco sauce in small bowl and beat with egg beater. Pour dressing over vegetables in bowl. Cover and let marinade at least an hour before serving. Line a serving bowl with salad greens and ladle corn mixture into it. Serves 6 to 8.