1 3/4 c. yellow corn cut from cob (about 4 ears)
1/4 c. water
1/2 sm. green pepper, cut into 1/2 inch strips
1/2 c. celery, chopped
2 tbsp. green onions, thinly sliced
1 tbsp. pimiento, chopped
1 tbsp. fresh parsley, chopped
3 tbsp. vegetable oil
1 tbsp. cider vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender. Drain. Combine corn, green pepper, and next 4 ingredients. Set aside.

Combine oil and remaining ingredients in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours. Yield: 4 to 6 servings.