Southwest Corn and Cumin Salad

This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 2 (16 ounce) cans whole kernel corn (drained)
• 3  medium roma tomatoes (chopped)
• 3  teaspoons cumin
• 1  teaspoon oregano (dried)
• 1⁄4 cup green pepper (diced)
• 3  green onions (sliced)
•  salt and pepper
• 3⁄4 cup mayonnaise
•  hot sauce

Directions

1. Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
2. Cool and refrigerate for at least 1 hour.