Recipe: Confetti Vegetable Relish (using corn and peppers)

CONFETTI VEGETABLE RELISH

"This is a crunchy and colorful side dish that is perfect for serving with sandwiches or poultry and meat dishes. It will keep for 2 weeks in the refrigerator when stored in tightly covered jar or bowl."

3 cups corn*
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
4 scallions, thinly sliced
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
1 1/2 tablespoons white wine vinegar
Ground black pepper to taste

Place the corn in serving bowl; add rest of ingredients and mix well.

*Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.

Makes about 3 1/2 cups
From: Csally/wv
Source: Jo Anne Merrill