2 lg. ears fresh corn, cooked (kernels removed or 12 oz. can kernels, drained)
1 sm. red bell pepper, diced
1 sm. green bell pepper, diced
1/2 c. thinly sliced radish
1/3 c. sliced green onion
1/3 c. picante sauce
1/4 c. Italian dressing
2 to 4 tsp. chopped cilantro or parsley

Combine corn, peppers, radishes, and onions. Toss lightly. Combine picante sauce, dressing, and cilantro; mix well. Pour over corn mixture, mixing lightly. Chill. Makes about 6 servings or 3 1/2 cups salad.