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 dried onion
1/2 tsp. salt
1/4 tsp. celery seed

In a bowl combine drained corn and cooking oil. In a small saucepan combine sugar, vinegar, minced onion, salt and celery seed. Cook and bring to boiling; 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.