Super Corn Salad

A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.

• Ready In: 10 mins
• Serves: 8-10

Ingredients

• 2 (12 ounce) cans  of drained kernel corn
• 1⁄2 cup  thinly sliced celery
• 1⁄4 cup  diced green pepper
• 1⁄4 cup  diced  red pepper
• 1⁄4 cup  diced yellow sweet pepper (optional)
• 2  tablespoons  chopped green onions
• 1  tablespoon  chopped parsley
•  marinade
• 1⁄4 cup sugar
• 1⁄3 cup vinegar
• 1⁄4 cup  vegetable oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon dry mustard
• 1⁄2 teaspoon tarragon
• 1⁄4 teaspoon basil
• 2  teaspoons parsley

Directions

1. In mixing bowl add: 2 (12 0z.) cans of drained kernel corn.
2. Add the prepared vegetables.
3. In a small bowl combine the marinade ingredients.
4. Combine and toss, cover and allow to marinate for at least 4 hours.
5. (better if marinated overnight).
6. Store in fridge.