Corn Salsa

Put:
4 c fresh, frozen or cooked & cooled
white, yellow or a mix of corn
1/2 c diced red bell peppers
1/4 c diced red or white onions
1 small minced garlic clove
2 T sliced cilantro (optional)
1 t salt
4 T lime juice (with Mexican dishes)
or lemon juice (with other dishes)
in a bowl & stir.

Serve
or refrigerate in an airtight container for up to 3 days.

___________________________________________________________________