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

In bowl, combine drained corn and oil. In small saucepan combine sugar, vinegar, minced onion, salt and celery seed. Cover 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.