Summer Corn Salad

• 8 to 10 ears of corn or 4 c. canned or frozen corn
• 1 small orange bell pepper, seeded and diced
• 1 small red bell pepper, seeded and diced
• 1/2 small red onion, finely chopped
• 1/4 c. chopped, fresh parsley
• 1/3 c. olive or vegetable oil
• 1 to 2 Tbsp. balsamic or cider vinegar
• 1/2 tsp. salt (optional)
• 1/4 tsp. ground black pepper

1. Just before cooking, remove husks and silk from corn; using small vegetable brush, remove any remaining silk.
2. In large saucepot over medium heat, bring 1 inch of water to a boil. Reduce heat to low, cover and simmer for about 4 to 6 minutes. Drain corn.
3. When cool enough to handle, use sharp knife to shave kernels from cob into a large bowl.
4. Add remaining ingredients. Stir and toss to mix and coat.
5. Cover and marinate in refrigerator at least 2 hours.
6. Makes 8 servings.

corn, orange bell pepper, red bell pepper, red onion, parsley, olive, balsamic, salt, ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=776315 (may not work)