Sugar Snap Pea, Corn And Tomato Salsa

From "Bon Appetit" July 1995

Ingredients:

• 3 ears corn, husked and cleaned
• 30 sugar snap peas, cut crosswise into 1/2 inch pieces
• 2 large tomatoes, seeded and diced
• 1 small red onion, halved and thinly sliced
• 1 red bell pepper, cut into 1 1/2 inch matchstick-size strips
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh lime juice
• 1/4 cup fresh oregano chopped
• 1 TBS garlic, minced
• 1 TBS cumin, ground
• 1 tsp chili powder
• 1/4 tsp hot pepper sauce

Cook corn in a large pot of boiling salted water until crisp-tender (about 3 minutes). Drain and cool. Cut corn kernels from cob. Combine the corn kernels, sugar snap peas, tomatoes, onion and red bell pepper in a large bowl. (Vegetables can be prepared 8 hours ahead and refrigerated.)

Whisk the oil, vinegar, lime juice, oregano, garlic, cumin, chili powder and hot pepper sauce in a medium bowl to blend. Drain any liquid from the vegetables. Add dressing to vegetables and toss to coat. Let stand at room temperature one hour before serving.