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

Cook corn, covered, in boiling water for 8-10 minutes (if using raw corn); drain. Combine corn and next six ingredients. Set aside.

Combine garlic and remaining ingredients, stirring well. Toss gently with vegetables. Chill 8 hours. Serve with slotted spoon.