| 3 c. corn cut from cob (about 6 ears) or 3 cans corn 1 lg. onion, chopped 2 med. zucchini, unpeeled and cubed 1 bunch (more or less) green onions, sliced 1 sweet red pepper, chopped 1 green (bell) pepper, chopped 1/4 c. minced parsley 1 clove garlic, minced 1/4 tsp. salt 1/8 tsp. pepper 2 tsp. sugar 2 tsp. Dijon mustard 1 tsp. ground cumin 1/2 tsp. hot sauce 2/3 c. vegetable oil 1/3 c. white vinegar |
Cook corn, covered, in boiling water for 8-10 minutes (if using raw corn); drain. Combine corn and next six ingredients. Set aside.
Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with slotted spoon
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