Southwestern Corn and Pepper Salad
4 cups fresh corn kernel, cooked
1 jalapeno, seeded and chopped
3 bell peppers (different colors if possible), chopped
½ cup green onions, thinly sliced (or ½ cup red onion, ¼inch diced)
½ cup chopped cilantro
2 Anaheim peppers (skins removed, if desired) chopped
Dressing:
2 tsp. Dijon mustard
2 garlic cloves, minced
2 T. wine vinegar.
2 T. lemon juice
1/3 cup olive oil
½ tsp. each: black pepper, cumin, salt
Mix all vegetables together. Toss with dressing. Let marinate at least one hour before serving. Serves six.