6 ears parti-color corn, cooked and kernels sliced off cobs 1 small purple onion, minced 1 yellow bell pepper, seeded and chopped into small squares 2 tablespoons extra virgin olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander Chopped cilantro leaves
Combine ingredients.
Refrigerate several hours or overnight.
Serve as an accompaniment to fish or chicken, or over a lettuce leaf as a salad.
Sprinkle chopped cilantro leaves over the top.
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