two (16 ounce) programs frozen corn kernels, thawed
2 small zucchini, diced
1 (2 ounce) jar chopped pimento peppers
½ cup chopped purple onion
1 (4 ounce) can chopped inexperienced chile peppers, drained
⅔ cup olive oil
¼ cup sparkling lime juice
2 tablespoons cider vinegar
2 teaspoons floor cumin
1 ½ teaspoons salt
1 teaspoon floor black pepper
½ teaspoon garlic salt
In a giant bowl, toss collectively the corn, zucchini, pimentos, crimson onion, and inexperienced chile peppers.
In a jar with a lid, combine the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
Pour the oil combination over the corn mixture, and gently stir to coat all ingredients. Cover, and relax at least three hours in the fridgeearlier than serving.