April 18, 2008, Newsletter Issue #201: Corn Salad

Tip of the Week

4 cups thawed frozen or cooked fresh corn kernels (about 5 ears)
1 medium green bell pepper, cut into 1-inch strips
1 medium red bell pepper, cut into 1-inch strips
1 cup finely shredded cabbage
1/4 cup finely diced dill pickle
1/2 cup natural low-fat vinaigrette, or to taste

Combine all the ingredients in a mixing bowl.

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