Mexican Corn Salad
Whisk together in a large salad bowl:
1/4 cup honey mustard
1/4 cup Italian salad dressing
1 tsp. chili powder
Add remaining ingredients to the salad bowl and toss to coat well:
30 oz. frozen (thawed) or canned corn, drained
2 cups ripe tomatoes, diced
1/4 medium green bell pepper, diced
1/4 medium red bell pepper, diced
1-1/3 cups red or white onion, diced
Cover and refrigerate until serving time.
Yield: 6 servings.