April 23, 2008
Southwest Corn Salad
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3 (11 oz.) cans Mexicorn 2 small Zucchini, diced 1/2 cup Red Onion, diced 1/2 large Red Bell Pepper, diced 1 (4 oz.) can Green Chilies, chopped DRESSING: 1/4 cup Fresh Lime Juice 2 tbs. Cider Vinegar 1-1/2 tsp. Salt 1 tsp. Ground Black Pepper 1/2 tsp. Garlic Salt 2/3 cup Olive Oil |
Mix dressing ingredients and whisk in Olive Oil. Pour mixture over Corn and Vegetables and toss. Cover and chill before serving. Makes 10 servings. **From Arts and Service League Luncheon March 27** |
