This recipe received Honorable Mention when I submitted it to the Decatur Daily Recipe Contest. My husband says if he had been one of the judges it would have won First Place! It is good and keeps well in the refrigerator. In the summer I use fresh homegrown tomatoes, but in the winter I omit them.

1	can (16 oz)	White corn, drained
2/3	cup	Green bell pepper (may mix green & red pepper for color)
1/3	cup	Finely chopped celery
2		Green onions, chopped
2		Tomatoes, chopped (optional)
1/3	cup	White wine vinegar
1/3	cup	Vegetable oil or olive oil
1/4	cup	Sugar
2	Tbs	Chopped fresh garlic
3/4	teaspoon	Seasoned salt
1/4	teaspoon	Garlic powder

• Combine all ingredients, mix well. Cover and refrigerate about 8 hours, tossing occasionally.
• Yeild: 6-8 servings.