3 c. corn, cut from cob (about 6 ears)
1 lg. onion, chopped
2 med. zucchini, unpeeled and cubed
1 bunch green onions, sliced
1 sweet red pepper, chopped
1 green pepper, chopped
1/4 c. minced parsley
1 clove garlic, minced
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. sugar
1 tsp. ground cumin
2 tsp. Dijon mustard
1/2 tsp. hot sauce
2/3 c. vegetable oil
1/3 c. white vinegar

Cook corn, covered in boiling water to cover 8-10 minutes; drain and cool. Combine corn and next 6 ingredients. Set aside.

Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with a slotted spoon. Serves 12-14.