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Aztec Salad ala Linda

12 oz corn (Fresh-picked or frozen works best. If using fresh corn on the cob, blanch it in boiling water for 3 minutes, then cut the kernels off the cob.
3 C cooked rice (white or brown)
1 16 oz can of black beans, drained
1 C each of diced red, green, yellow and orange pepper
1 C of diced red onion
3 T minced cilantro or to taste
2 t McCormicks Mexican Seasonings
1 t ground cumin
1/2 C rice wine vinegar
Mix all the ingredients well and serve.
Linda usually doubles the recipe as it keeps well for several days. Variations include almost any fresh vegetable from the garden, garlic and juice of 1 lemon or 1 lime.

Previous recipes:

Pasta with Zucchini and Basil
Aztec Salad and Not Your Average Pasta Salad
Spinach Strudel
Plum Crisp
Gaelic Garlic Soup with Tomato Pesto
Quick and Easy Roast Chicken
Cherry Scones