Corn & Red Pepper Saladwith Mediterranian Dressing

A yellow corn and red bell pepper salad
that tastes even better than it looks.
We made this corn salad thirty years ago
using some peeled roasted red bell peppers,
and called this colorful salad Mexi-Corn.
I think you can buy a canned version of that.
I make this using fresh not canned corn for
almost every one of our family summer picnics.
It really keeps well and can be left out at
room temperature in the heat of the day.
It's easy to prepare using frozen corn

Ingredients:
2 cups frozen yellow corn
1 cup black olives, chopped
1 cup Feta cheese, crumbled
1 large fresh red bell pepper
1 red onion, peeled and diced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
salt and black pepper to taste

Directions:
In the largest mixing bowl you got,
Place in corn kernals, olives, chopped onion,
along with olive oil salt and black pepper.
Add in chopped red bell pepper, chese and vinegar.
Cover bowl with plastic wrap and serve.