2 cans kernel corn
1 lg. bell pepper, chopped
1 bunch green onions, chopped
1 bunch cilantro, chopped
1/2 c. picante sauce
1/3 c. Paul Newman salad dressing
1 tsp. garlic powder
1 tsp. ground cumin
Salt and pepper

Drain corn, add pepper, onions and cilantro. Add dressing and picante sauce. Mix well. Add seasonings. Marinate overnight before serving.