Fiesta Corn Salad

This salad is so easy to make and would be great for the barbecue season, or as an addition to a Mexican menu. Since the dressing is oil and vinegar based, it won't mind being out of the refrigerator for a long period of time for a fun family gathering outside. Blessings...

Recipe:

2 tsps. Southwest seasoning or about 2 tbsps. taco seasoning mix from a pkg.
1 tsp. fresh lime juice
1/4 cup water
1/4 cup salad oil of choice
1/4 cup apple cider vinegar
1 can (15 oz.) whole kernel corn, drained
1-1/2 cups diced tomatoes
1/2 cup sliced ripe olives
1/2 cup diced red or green sweet pepper
chopped fresh cilantro, if desired (I love the stuff!)

1. In a large bowl, stir together the dressing ingredients. Whisk if needed to mix in the seasoning.
2. Add corn, tomatoes, olives, and pepper; stir to coat in dressing.
3. Cover and refrigerate several hours or overnight, stirring salad occasionally.
4. Add chopped cilantro, if desired, and serve with a slotted spoon.

Serves 6 - 8