Corn Salad With Lime-Garlic Vinaigrette

• 3 cans (15 oz. size) Yellow Or White Whole Kernel Corn
• 1/2 cups Green Pepper, Diced
• 1/2 cups Red Pepper, Diced
• 1/4 cups Green Onion, Chopped
• 20 whole Grape Tomatoes, Halved
• 1/2 whole Jalapeno, Seeds Removed, Diced Fine
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 3 Tablespoons Lime Juice
• 2 cloves Garlic, Diced Fine
• 1 whole Jalapeno, Diced Fine With MOST Of The Seeds Removed
• 1 Tablespoon Sugar
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1/4 cups Olive Oil

1. For corn salad, mix together corn, peppers, green onion, tomatoes and half of a jalapeno. Add salt and pepper to taste. Chill in the refrigerator and allow flavors to mix overnight.
2. For vinaigrette:
3. To lime juice add garlic and finely diced jalapeno with a few seeds for some heat. Add sugar and salt and pepper and stir. Whisk in olive oil to emulsify it. (Big word, right??? LOL!)
4. Add vinaigrette to corn salad about 2 hours before serving so you don't overwhelm the salad with the wonderful dressing!

kernel corn, green pepper, red pepper, ubc, grape tomatoes, salt, black pepper, lime juice, garlic, sugar, salt, black pepper, ubc

Taken from tastykitchen.com/recipes/sidedishes/corn-salad-with-lime-garlic-vinaigrette/ (may not work)