Chef Rose
Ingredients
Instructions
| 3 (11 oz.) cans Mexicorn |
| 2 small Zucchini, diced |
| 1/2 cup Red Onion, diced |
| 1/2 large Red Bell Pepper, diced |
| 1 (4 oz.) can Green Chilies, chopped |
| DRESSING: |
| 1/4 cup Fresh Lime Juice |
| 2 tbs. Cider Vinegar |
| 1-1/2 tsp. Salt |
| 1 tsp. Ground Black Pepper |
| 1/2 tsp. Garlic Salt |
| 2/3 cup Olive Oil |
Mix dressing ingredients and whisk in Olive Oil. Pour mixture over Corn and Vegetables and toss. Cover and chill before serving.
Makes 10 servings.
**From Arts and Service League Luncheon March 27**