2 cups fresh whole kernel corn (fresh or frozen can be used) cooked and drained
3/4 cup chopped tomato
1/2 cup chopped green pepper
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup ranch dressing (I use fat-free)
In bowl, combine vegetables. Stir in dressing. Cover and refrigerate until ready to serve.