Recipe: Corn Salad

Corn Salad

3 cups canned corn or thawed frozen corn
2 Tbsp. olive oil
1 cup minced red onion
2 tsp. chili powder
1 tsp. cumin
1 green bell pepper, seeded, and diced
1 red bell pepper, seeded and diced
1 1/2 cups tomatoes, seeded and diced
4 Tbsp. chopped fresh cilantro
3 Tbsp. cider vinegar
salt and pepper to taste

In a small saute pan, warm olive oil over medium heat. Add onion and saute for a few minutes. Add chili powder and cumin and saute for 1 minute longer.

In a serving bowl, combine corn, bell peppers, tomatoes, and cooled onions. Toss to mix. Add cilantro and vinegar. Toss well to combine. Season to taste with salt and pepper, and toss again.

This recipe is best served at room temperature.

Makes 6 servings
Source: CDC