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2 cups yellow corn kernels, about 4 ears (or use frozen)

1/4 cup water

1/4 cup chopped green bell pepper

1/4 cup chopped red bell pepper

1/2 cup chopped celery

3 green onions, sliced

1 tablespoon chopped fresh flat-leaf parsley

1/4 cup vegetable oil

1 1/2 tablespoons cider vinegar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1. Combine corn and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 3 to 4 minutes, or until corn is crisp-tender. Drain well.
2. Combine the corn, green and red bell pepper, and next 3 ingredients in salad bowl. Set aside.
3. In a small bowl, whisk together the oil and remaining ingredients, mixing well. Pour over vegetables and gently mix to coat well. Cover and chill for 3 to 4 hours before serving.

Makes 4 to 6 servings.