2 (12 oz.) cans whole kernel corn with sweet peppers, drained
3 tbsp. cooking oil
1/2 c. sugar
1/2 c. vinegar
2 tsp. minced dry onion
1/2 tsp. salt
1/4 tsp. celery seed

In a bowl, combine drained corn and cooking oil. In small saucepan, combine sugar, vinegar, onions, salt and celery seed. Cover and bring to boil. reduce heat and simmer 2 minutes; add to corn mixture, cover and cool. Refrigerate several hours or until thoroughly chilled. Drain to serve. Makes about 3 cups.