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