mexican corn salad
4 cups frozen corn (thawed)
¼ cup red onion, chopped
¼ cup green bell pepper, chopped
¼ cup red bell pepper, chopped
1 large tomato, seeded and chopped
2 tsp garlic, chopped
¼ cup basil leaves, chopped
1 tsp dried oregano
1 tsp red pepper sauce (optional)
1/3 cup olive oil
2 Tbsp fresh lime juice
1 Tbsp rice wine vinegar
Salt and pepper, to taste
1 jalapeno pepper, seeded and chopped (optional)
- Thaw frozen corn.
- Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce, olive oil, lime juice, and rice wine vinegar in bowl. Toss until combined.
- Season with salt and pepper to taste. Scoop into festive platter and serve immediately or refrigerate.