INGREDIENTS:

• 4 cups fresh, raw corn, sliced off the cobs
• 1 cup red bell peppers, chopped
• 3/4 cup scallions, chopped
• 1/4 cup cilantro leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

INSTRUCTIONS:

1. Have 8 cups of water boiling in a large saucepan.
2. Drop the corn kernels in, add a little salt, and cover.
3. Cook 5-10 minutes, or until the kernels are tender.
4. Drain and put the kernels in a large bowl.
5. Stir the corn gently with a wooden spoon, to encourage cooling down, but after about 5 minutes, and while it’s still warm, mix in the oil and vinegar. Add salt and pepper.
6. Add peppers; mix. Add scallions and cilantro, mix again.
7. Taste for seasoning and adjust if necessary.

Notes:

• Substitute parsley for the cilantro if preferred.
• This salad keeps 2 days in the refrigerator if covered tightly.