Cold Corn and Vegetable Salad

2 cans corn, drained
2/3 c. peppers, chopped (use two colors of peppers)
5 green onions, chopped
2 tomatoes, chopped
1/8 tsp. cayan pepper
½ tsp. dried basil
½ -1 tsp. salt (to taste)
2 tsp. sugar
¼ c. parsley
1 ½ tsp. lemon juice
¼ c. cider vinegar (or balsamic vinegar)
¼ c. olive oil

Mix all ingredients together and chill overnight. Serve cold as a great side dish!