888395 corn salad

Yield: 1 servings

Measure Ingredient
2 (16 oz.) pkgs. frozen corn kernels
8 ounces Monterey Jack cheese (cut in sm. cubes)
1 large Red bell pepper (seeded and chopped)
1 large Green bell pepper (seeded and chopped) size red onion (chopped)
⅓ cup Olive oil
2 tablespoons White wine vinegar
1 tablespoon Ground cumin
1 teaspoon Salt
½ teaspoon Black pepper
⅛ teaspoon Cayenne pepper

Cook corn as directed on package, drain and rinse in cold water. Add cubed cheese, chopped peppers and onion. In another bowl, mix well olive oil, vinegar, cumin, salt, black pepper and cayenne pepper.

Pour dressing over corn mixture, blend gently and refrigerate 3 hours or overnight. Submitted By BARRY WEINSTEIN On 03-19-95

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