Corn and Cucumber Picnic Salad
1 (16-oz.) bag frozen corn
3 cucumbers, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1 recipe of No Fat Italian Dressing (click here)
Prepare dressing ahead according to recipe instructions and
allow time for herbs to blend in the refrigerator.
Cook corn until tender according to package instructions. Rinse
under cold running water or put in an ice bath; drain well.
Chop cucumber, red and green bell peppers, and onion. Add to
corn in a large bowl.
Pour dressing over corn mixture and toss well.
Chill 2 hours before serving.
Makes 6-8 servings.