Corn vinaigrette salad

I cooked way too much corn on the cob yesterday. Today I wanted to use it and be lazy. It was actually perfect.

1 ears cooked corn – remove kernels from cob

1/4 red onion, finely diced

1 rib celery, finely diced

1/2 cup diced cucumber

1/2 red bell pepper, finely diced

3 tablespoons extra virgin olive oil

1 tablespoon apple cidar vinegar

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon lemon juice

1/4 cup shredded parmesan

1/2 teaspoon garlic powder

Mix all of the vegetables together in a bowl. In a separate bowl, whisk together the oil, vinegar, and lemon juice. Add the salt, pepper, and garlic. Pout the vinaigrette over the vegetables. Sprinkle with parmesan and mix. Refrigerate at least 2 hours before eating.