- 3 medium tomatoes, peeled, seeded, and finely chopped
- 3 ears sweet corn, blanched, and the kernels cut off the cobs
- 2 green bell peppers, seeded, deveined, and finely chopped
- 1 sweet red bell pepper, seeded, deveined, and finely chopped
- 2 medium zucchini, finely chopped
- 3 ounces smoked slab bacon, finely diced
- 2 teaspoons chile powder
- 1/3 cup cider vinegar
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped cilantro
- In a large bowl, toss all of the vegetables together and set aside at room temperature. Do not refrigerate.
- When ready to serve, in large skillet, render the bacon until crisp. Add the chile powder and stir. Add the vinegar and bring to a simmer. Add the herbs. Pour the dressing over the vegetables and toss.