Southwestern Corn and Pepper Salad
(Gray County)

1 3/4 cups fresh or frozen corn
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
3/4 cup peeled, diced jicama
1/4 cup diced purple onion
3 tablespoons sliced ripe olives
2 tablespoons minced fresh cilantro
2 1/2 tablespoons balsamic vinegar
1 teaspoon sugar
1 teaspoon olive oil
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper

Cook corn until tender. Drain and let cool. Combine corn, green pepper, and remaining ingredients in a large bowl, tossing well. Cover and chill at least 2 hours.

Yield: 8 1/2 cup servings.

4H Recipe Index