Red Pepper & Fresh Corn Salad

6 ears corn, husked
2 cups large red bell peppers, seeded, diced
1 red onion, diced
1/4 cup chopped Italian parsley, or cilantro
3 TBSP olive oil
juice from 1 lemon
1/4 tsp ground cumin
1/4 tsp ground garlic
salt and fresh ground black pepper to taste

Cook the corn in boiling salted water for 5 minutes. Drain, and when cool enough to handle, cut the kernels off the cob into a mixing bowl, with a sharp knife. Add the rest of the ingredients and mix thoroughly. Chill and toss again before serving. Taste and adjust seasoning to your tastes

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user KATSMEYOW.