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Colorful Corn Salad
By Nancy Langford

2 cans Niblets corn, drained                                    2 cups diced green pepper
2 cups diced sweet red pepper                                 2 cups diced celery
1 cup minced fresh parsley                                      1 cup chopped green onions
1/2 cup shredded Parmesan cheese                          2 tsp. ground cumin
1 1/2 tsp. salt                                                           3/4 tsp. pepper
1/2 tsp. hot pepper sauce                                         1/8 tsp. cayenne pepper

In a large bowl, combine ingredients.

3 Tbs. olive or vegetable oil
6 Tbs. lime juice
2 cloves garlic, minced

In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high
for 1 minute. Cool. Whisk in lime juice. Pour over the corn mixture and toss to
coat. Cover and refrigerate until serving.