888395 corn salad
1 servings
Ingredients
| Quantity | 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 |
Directions
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