MARINATED CORN SALAD

1 3/4 cups yellow corn, cut from cob (about 4 ears)
1/4 cup water
1/2 small green pepper, cut into 1/2-inch strips
1/2 cup chopped celery
2 tbsp. thinly sliced green onions
1 tbsp. chopped pimiento
1 tbsp. chopped fresh parsley
DRESSING:
3 tbsp. vegetable oil
1 tbsp. cider vinegar
1/2 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper

Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat and simmer 7 to 8 minutes or just until corn is tender; drain.

Combine the cooked corn with the green pepper, celery, green onions, pimiento, and parsley.

Combine oil, vinegar, salt, mustard and pepper in a jar. Cover tightly; shake vigorously. Pour over salad; cover and chill 4 hours.

Servings: 4-6