8 ears Silverqueen Corn, roasted, cut from the cob (approximately 6 cups)
1 cup Tomato, seeded, small dice
1 /2 cup Red onion, minced
3 /4 cup Green bell pepper, small dice
2 Tbsp Cilantro, chopped
2 Tbsp Parsley, chopped
1 tsp Garlic, minced
1 tsp Cayenne pepper
1 Lime, squeezed for juice
1 Tbsp Cider vinegar
1 tsp Salt
1 /4cup Olive oil
Combine all ingredients and mix well. Refrigerate at least one to two hours before serving. Best when made a day ahead. Yield: six to eight servings
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