Southwestern Corn And Cranberry Salad - cooking recipe

Ingredients

3 cups frozen corn kernels, thawed
1 (4 ounce) can chopped green chilies (mild, medium or hot)
2 medium celery ribs, thinly sliced
1 small red onion, minced
1/2 cup no-sugar-added dried cranberries
3 tablespoons fresh lime juice
1 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper

Preparation

In a large bowl, combine all ingredients. Serve at room temperature or cover and refrigerate for up to 3 days.