2 cans (7 ounces each) white or shoepeg corn, drained
2 celery ribs with leaves, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red pepper, chopped
4 green onions, sliced
1 jalapeno pepper, seeded and chopped
1/2 cup Italian salad dressing
1/2 teaspoon ground cumin
Directions
In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
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