Corn Salad with Bell Peppers

(Original recipe makes 5 servings)

Ingredients

2 ½ cups frozen, canned, or fresh corn (cut from 2 ½ large ears)

Half of a red bell pepper, seeded, cut into small pieces

Half of a green bell pepper, seeded, cut into small pieces

Half of a medium tomato, seeded, cut into small pieces

1 green onion, cut into small pieces

2 ½ tablespoons red wine vinegar

½ tablespoon brown sugar

1 tablespoon olive oil

1/2 teaspoon dried oregano

Salt and black pepper

Directions:

In a medium salad bowl, combine the corn with the red and green peppers, tomato, and green onion.

In a small bowl, whisk together the red wine vinegar, brown sugar, olive oil, dried oregano, salt, and pepper. Pour the salad dressing on the top of the salad. Toss all the ingredients well. Chill the salad for 1 hour and serve it.

My Notes:

If you are using fresh corn, cook corn in a large pot of boiling water for 4 to 5 minutes, drain, and rinse with cold water.