1 3/4 cups fresh or frozen corn
3/4 cup diced green pepper
3/4 cup diced sweet red pepper
3/4 cup peeled, diced jicama
1/4 cup diced purple onion
3 tbsp. sliced ripe olives
2 tbsp. minced fresh cilantro
2 1/2 tbsp. balsamic vinegar
1 tsp. sugar
1 tsp. olive oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper

Cook corn until tender. Drain and let cool. Combine corn, green pepper, and remaining ingredients in a large bowl, tossing well. Cover and chill at least 2 hours.
Yield: 8 1/2 cup servings.