April 23, 2008

Southwest Corn Salad

3 (11 oz.) cans Mexicorn
2 small Zucchini, diced
1/2 cup Red Onion, diced
1/2 large Red Bell Pepper, diced
1 (4 oz.) can Green Chilies, chopped

1/4 cup Fresh Lime Juice
2 tbs. Cider Vinegar
1-1/2 tsp. Salt
1 tsp. Ground Black Pepper
1/2 tsp. Garlic Salt
2/3 cup Olive Oil

Mix dressing ingredients and whisk in Olive Oil. Pour mixture over Corn and Vegetables and toss. Cover and chill before serving.

Makes 10 servings.

**From Arts and Service League Luncheon March 27**