2 c. fresh or frozen whole kernel corn, cooked and drained
3/4 c. chopped tomato
1/2 c. chopped celery
1/4 c. fat-free Ranch salad dressing
1/2 c. chopped green pepper
1/4 c. chopped onion

In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Yield: 8 servings.