2 cans (17 oz. each) whole kernel corn, drained
1 1/2 cups (6 oz.) Sargento
Classic Supreme Shredded Monterey Jack Cheese
3/4 cup diagonally sliced celery
10 cherry tomatoes, cut in half
1 green onion, thinly sliced
3 tablespoons cider vinegar
In medium bowl, combine corn, Monterey Jack cheese, celery, tomatoes and green onion; set aside.
In small bowl, combine vinegar, sugar, mustard and salt.
Gradually add oil, whisking until smooth and thickened.
Stir in celery seeds.
Pour dressing over sala