2 (12 oz.) cans Mexicorn
3 stalks celery, chopped
1 sm. onion, chopped
1/2 c. salad oil
3-4 tbsp. wine vinegar
1 tsp. dry mustard
Salt & pepper to taste

Drain Mexicorn. Combine with remaining ingredients and chill for several hours before serving. Makes 6 to 8 servings.