"This fresh corn salad recipe is easy to put together for a picnic or potluck. It keeps well in the fridge for up to four days...."
INGREDIENTS
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2 cups corn (fresh is exceptional, canned is still
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really good)
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1/2 teaspoon minced garlic
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1/4 cup white wine
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3/4 cup finely chopped red and green bell pepper
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1/2 cup finely chopped red onion
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Dressing:
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2 tablespoons rice vinegar
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2 teaspoons lime juice
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2 teaspoons chopped cilantro
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1 tablespoon chopped parsley
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1/8 teaspoon cayenne (optional)
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salt and pepper to taste