Ingredients

3 cups corn -- * see note
1/2 red bell peppers -- seeded and chopped
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
Preparation Method
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.
Thanks
Mac