| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables |
16 |
Servings |
INGREDIENTS
| 3 |
c |
Corn — * see note |
| 1/2 |
|
Red bell peppers — seeded |
|
|
And chopped |
| 1/2 |
|
Green bell peppers — seeded |
|
|
And chopped |
| 4 |
|
Scallions — thinly sliced |
| 1/2 |
ts |
Ground cumin |
| 3 |
tb |
Vegetable oil |
| 1 1/2 |
tb |
White wine vinegar |
|
|
Black pepper — to taste |
INSTRUCTIONS
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3
cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield: about 3-1/2 cups.
Recipe By : Jo Anne Merrill
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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