Confetti vegetable relish

Yield: 16 servings

Measure Ingredient
3 cups Corn -- * see note
½ \N Red bell peppers -- seeded
\N \N And chopped
½ \N Green bell peppers -- seeded
\N \N And chopped
4 \N Scallions -- thinly sliced
½ teaspoon Ground cumin
3 tablespoons Vegetable oil
1½ tablespoon White wine vinegar
\N \N Black pepper -- to taste

* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.

Place the corn in serving bowl; add rest of ingredients and mix well.

Yield: about 3-½ cups.

Recipe By : Jo Anne Merrill

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