Broccoli-Corn Salad - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen broccoli flowerets
1 (17 oz.) whole kernel corn, drained
1 (4 oz.) jar diced pimiento, drained
1/4 c. rice wine vinegar
1 Tbsp. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. chili pepper
1/8 tsp. ground cumin
1/8 tsp. dried whole oregano

Preparation

Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 to 6 minutes or until tender-crisp.
Let cool. Combine broccoli, corn and pimiento in a large bowl.
Combine vinegar and remaining ingredients in a small bowl; stir well with a wire whisk.
Pour vinegar mixture over broccoli mixture and toss gently.
Cover and chill.