1 (16 oz.) pkg. frozen corn, cooked and cooled in liquid
1 (4 oz.) jar pimentos, sliced
1/2 c. parsley, chopped
1 bunch green onion, chopped
1 green pepper, chopped
1 red pepper, chopped
20 cherry tomatoes, halved
4 tbsp. white wine vinegar
1 tsp. dried tarragon
1 tsp. dry mustard
2 tbsp. olive oil
Pepper

Drain corn and save cooking liquid. Combine corn, pimento, parsley, green onions, green and red peppers and halved tomatoes.

To make salad dressing, combine remaining ingredients and 1 cup liquid from cooked corn. Blend well. Mix salad dressing with corn mixture and marinate 2 to 4 hours.