2 lg. ears fresh corn, cooked (about 2 c.) or 1 (12 oz.) can whole kernel corn, drained
1 sm. red bell pepper, diced
1 sm. green bell pepper, diced
1/2 c. thinly sliced radishes
1/2 c. green onions, sliced with tops
1/3 c. Picante sauce or Salsa
1/4 c. bottled Italian dressing
1 tbsp. Cilantro or 2-4 tbsp. if fresh

Combine corn, peppers, radishes and onions and mix lightly. Combine picante sauce, dressing and cilantro; mix well. Pour over corn mixture and mix lightly. Chill. Stir before serving with more picante sauce on the side. 6 servings, about 3 1/2 cups salad.