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Picnic Salad


6 ears fresh corn or 3 cups frozen corn
3 cucumbers chopped
1 red pepper chopped
1 green pepper chopped
1 red onion chopped

1-1/2 cups Italian dressing
2 Tbl vinegar
2 Tbl lemon juice
2 tsp sugar or sweetener
1 tsp salt
1 tsp pepper

  2. Preparation
    Cook corn until tender. Rinse under cold running water or put in an ice bath; drain well.
    Chop cucucumber, red and green peppers, and onion. Add to corn in large bowl.
    In a small bowl mix salad dressing with the remaining ingredients.
    Pour over corn mixture and toss well.
    Chill 2 hours before serving.



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