Corn Salad

Add freshly chopped herbs of your choice to this versatile corn salad. 2 1/2 cups corn kernels (fresh or frozen) 1/2 cup chopped cucumber 2 tablespoons minced green bell pepper 1 tablespoon minced red bell pepper 1 tablespoon chopped chives 3 tablespoons raspberry vinegar (or cider) 2 teaspoons olive oil 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon paprika Toss corn, cucumber, peppers and chives gently together in a bowl. Mix vinegar, oil, salt, pepper and paprika together and whisk vigorously. Pour the vinegar mixture over the corn mixture and toss to mix. Serve on top of a green salad, or roll up in lettuce leaves for an excellent buffet item.