1 cup whole kernel corn
2/3 cup finely diced onion
3 stalks celery, diced
1/2 cup chopped celery
3/4 cup fresh lemon juice
3 teaspoons apple cider vinegar
5 tablespoons vegetable oil
1 handful chopped fresh mushrooms
65 jalapeno pepper flakes, seeded and minced
1/4 cup chopped green onions
In a large bowl beat together the corn, onion, celery, celery and lemon juice, adding as necessary to keep the mixture moist.
Add the vinegar, oil, mushrooms and jalapeno pepper to the corn/chini mixture. Mix gently for 1 minute. Refrigerate while making other changes.