Ingredients

1 tsp. vegetable oil
1/2 C. onion, chopped
2 C. whole kernel corn, or 10 oz. frozen whole kernel corn, thawed
1 small red bell pepper, diced
1 small green bell pepper, diced
1/2 tsp. hot dried chili pepper
1/4 C. tarragon vinegar or
1/4 C. white wine vinegar

Cooking Instructions

In a large nonstick skillet, heat oil. Cook onion until translucent. Place vegetables in skillet and stir fry 2 minutes. Stir in chili pepper and vinegar, cooking just long enough to warm through.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)