Mexican Corn Salad

2 cups frozen organic corn kernels
1 large cucumber, peeled and diced
1/2 cup finely chopped red onion
1 medium red bell pepper, seeded and finely diced
1 medium tomato, seeded and diced
1/2 cup chopped fresh cilantro/parsley
2 Tbsp. red wine vinegar
2 Tbsp. apple cider vinegar
1 Tbsp. lemon or lime juice
1 garlic clove, minced
1 tsp. ground cumin
1 tsp. ground coriander
1/8 tsp. cayenne pepper

In a large salad bowl, combine corn, cucumber, onion, bell
pepper, tomato, and cilantro/parsley. In a small bowl, combine
vinegars, lemon or lime juice, garlic, cumin, coriander, and
cayenne. Pour over the salad and toss gently to mix.

Makes 6 servings.