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Calico Corn Salad

This salad recipe is a quick and zesty mix of veggies and spices.

Courtesy tasteofhome.com

With a full-time job and my own catering business on the side, I appreciate food that can be prepared ahead of time, like this colorful, zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one.

Ingredients

2 packages (16 ounces each) frozen corn, thawed

4 small zucchini, diced

1 large sweet red pepper, diced

2 cans (4 ounces each) chopped green chilies, drained

1 medium onion, chopped

2/3 cup olive or vegetable oil

¼ cup fresh lime juice

2 tablespoons cider vinegar

2–2½ teaspoons ground cumin

1½ teaspoons salt

1 teaspoon pepper

½ teaspoon garlic salt

Preparation

1. In a bowl, toss corn, zucchini, red pepper, chilies and onion.

2. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over the salad and stir gently. Chill for several hours or overnight.

Serves 8–10

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