1/2
green bell peppers -- seeded and chopped
4
scallions -- thinly sliced
1/2
teaspoon
ground cumin
3
tablespoons
vegetable oil
1 1/2
tablespoons
white wine vinegar
black pepper -- to taste
* Use freshly cooked corn-on-the cob; scrape kernels from cob to measure 3 cups.
Place the corn in serving bowl; add rest of ingredients and mix well.
Yield: about 3-1/2 cups.
Copper Pennies
2
pounds
carrots -- sliced crosswise
1
small onion -- chopped
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