COLORFUL CORN SALAD

2 bags (10-ounces each) frozen yellow corn, thawed
2 cups diced green pepper
2 cups diced sweet red pepper
2 cups diced celery
1 cup fresh minced parsley
1 cup chopped green onions
1/2 cup shredded Parmesan
2 teaspoons ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon hot pepper sauce
1/8 teaspoon ground cayenne pepper
FOR THE DRESSING:
3 tablespoons olive oil or vegetable oil
2 cloves garlic, minced
6 tablespoons fresh lime juice

In large bowl, combine first 12 ingredients; set aside.

In a microwave-safe bowl, combine oil and garlic. Microwave on high for 1 minute and cool. Whisk in lime juice. Pour over corn mixture to coat. Cover and refrigerate under ready to serve.

From: Barbara Bradley of Montgomery
Source: Robyn Bradley Litchfield, Montgomery Advertiser