Confetti vegetable relish
16 servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Corn -- * see note |
| ½ | Red bell peppers -- seeded | |
| And chopped | ||
| ½ | Green bell peppers -- seeded | |
| And chopped | ||
| 4 | Scallions -- thinly sliced | |
| ½ | teaspoon | Ground cumin |
| 3 | tablespoons | Vegetable oil |
| 1½ | tablespoon | White wine vinegar |
| 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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