Corn Salad

By dorchuk

Ingredients

• 2 (15-1/4-ounce) cans whole-kernel corn, drained (see Options)
• 1 small green bell pepper, finely chopped
• 1 small red bell pepper, finely chopped
• 1/4 cup Italian dressing

Details

Servings 6
Adapted from mrfood.com

Preparation

Step 1

In a medium bowl, combine all ingredients; mix well.

Sure, you can make this with fresh corn instead of canned. Just use leftover cooked corn, or cook up a few ears, then cool and strip off the kernels. You can also add almost any fresh garden vegetables you want -- maybe some snap peas or sliced scallions or radishes.