Corn Relish Salad

¾ cup sugar
½ cup olive oil
¼ cup white vinegar
½ tsp. celery seed
¼ tsp. whole mustard seed
1 17oz. can whole kernel corn, drained
1 16oz. can sauerkraut, pressed to remove excess liquid
½ cup chopped green pepper
1/3 cup chopped onion

Combine sugar, oil, vinegar, celery seed and mustard seed in medium bowl. Stir
until sugar dissolves. Add remaining ingredients. Mix well. Cover and
refrigerate at least 8 hours or overnight. Drain and stir before serving.

Makes 6 to 8 servings