Corn Slaw

Cabbage and corn kernels are a salad marriage made in heaven. This goes well with Southwestern-style meals.

Serves: 6 to 8

• One 8-ounce bag shredded coleslaw cabbage
• 2 cups cooked fresh or frozen corn kernels, thawed
• 2 scallions, green parts only, thinly sliced
• 1/2 medium green or red bell pepper, finely diced
• 1/2 cup vinaigrette, prepared or homemade 
• Salt and freshly ground pepper to taste

Combine all of the ingredients in a serving bowl and mix thoroughly. Serve at once or cover and refrigerate until needed.

• Here are lots more creative and colorful slaw-style salads.