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SOUTHWEST PEPPER & CORN SALAD 
3 sweet red or green pepper or mixture
5 to 6 ears corn or 3 cans corn, drained
6 green onions
1 sm. hot red pepper
3 tbsp. med. bottled salsa
2 tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. salad oil

Roast peppers and slice into strips. Cut corn from cob, cook 3 minutes in salted water, drain and rinse in cold water. Thinly slice onions and tops. Seed and chop small red pepper. Add onion and pepper to corn.

In a separate bowl, combine salsa, vinegar, salt and pepper. Gradually whisk in oil until mixture thickens. Stir dressing into vegetables. Serve and enjoy.

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