Spicy Southwest Corn Salad

• 6 ears of sweet corn, steamed (kernels)
• 1 red bell pepper, diced
• 3 scallions, sliced thin
• 1 jalapeno Pepper, minced
• 1 lime, juiced
• 1/3 cup corn oil
• 1 teaspoon Mrs. Dash, Southwest blend (or other southwest seasoning)
• -Ohm teaspoon powdered chili pepper
• 1 teaspoon salt
• -o teaspoon coarsely ground pepper

1. Put lime juice, salt and spices into a medium mixing bowl. Mix well and allow the spices to rehydrate while you prep the vegetables. When the vegetables are ready, whisk in the oil and gently toss the vegetables in the marinade. Allow to the salad to chill and marinate in the refrigerator for 2-3 hours before serving.

recipe from: dwgc