12oz. Garden Sea Shells, cooked according to package instructions.
1/4 cup Extra Virgin Olive Oil
1 cup Corn Kernels, drained
3 tbsp. Red Wine Vinegar
2 cloves Garlic
3 Anchovy fillets in olive oil, drained and mashed
3 tbsp. Capers, drained
6 oz. Salami, thinly sliced, cut into thin strips
1 Red Pepper, seeded, diced
1 Green Pepper, seeded, diced
1 Yellow Pepper, seeded, diced
1 small Red Onion, peeled and diced fine
Salt and Freshly Ground Pepper to taste
Recipe Directions
Combine all the ingredients in the recipe. Toss until evenly mixed. Refrigerate until serving time.
