4 cups cooked frozen or fresh corn kernels (from about 5 medium ears)
1 medium green bell pepper -- cut narrow l" strips
1 medium red bell pepper -- cut narrow l" strips
1 cup finely-shredded cabbage
2 scallions -- thinly sliced

Dressing:

1 tablespoon light olive oil
1/4 cup apple cider vinegar
1 tablespoon honey or maple syrup
1/2 teaspoon dry mustard
1/2 dried dill
Salt -- to taste
Freshly-ground black pepper -- to taste

Combine the first 5 ingredients in a serving bowl. Combine the dressing ingredients in a small bowl and stir until well blended. Pour the dressing over the corn mixture and toss well. Cover and allow to marinate, refrigerated, for several hours. Stir occasionally to distribute the dressing.

This recipe yields 6 to 8 servings