CW’s Corn Salad
10-12 servings
submitted by CW Elton

3 cups frozen corn kernels or kernels from 3 ears of cooked corn
1 red bell pepper                                              1 tsp. pepper
1 yellow bell pepper                                         1 TB salt
1-2 zucchini                                                      1 tsp. hot sauce 
1 medium sweet onion                                      2 tsp. Cumin
6-8 green onions                                               1 TBS sugar
1/4 cup chopped fresh parsley                       2 TBS Dijon mustard
1 clove garlic, minced                                       1/3 cup white vinegar
1/2 cup vegetable oil

If using frozen corn, cook in boiling water for about 2 minutes. Drain very well. Transfer to large bowl. Chop peppers, onion, zucchini, and green onions to the same size as the corn kernels and immediately add to warm corn. Add chopped parsley and minced garlic clove. Combine remaining ingredients in a small bowl and mix well. Add to corn mixture. Toss well to coat. Refrigerate for at least 2-3 hours or overnight. Salad will keep a couple of days in fridge.