Friday, May 14, 2010

Southwestern Corn Salad

This is a quick and easy summer side dish. Just needs a little chilling time after it's put together.


2 (15 ounce) cans corn kernels, drained
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 small red onion, diced
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 lime, juiced
1 teaspoon sugar

Place first 4 ingredients in a large bowl. Mix cilantro, olive oil, lime juice, sugar, salt and pepper in a small bowl. Add oil mixture to the rest and mix well. Refrigerate at least one hour before serving.
Note: Very easy to change proportions of ingredients to your taste.

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