Trinity River Farm

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



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.