• 2 tbsp canola or olive oil
• 3 large red onions, diced
• 1 tsp chopped garlic or 2 large cloves garlic, crushed
• 3 large green bell peppers, cored, seeded and diced
• 2 tsp prepared horseradish
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 10 ounce package frozen whole kernel corn, thawed
• 1/4 cup wine or cider vinegar

1. In a 12 inch skillet over medium-high heat, heat the oil; add the onions and garlic and cook about 5 minutes, stirring often until onions are crisp-tender.
2. Add peppers, horseradish, sea salt, black pepper and cook for 10 minutes, stirring occasionally.
3. Add the corn and vinegar; bring to a boil.
4. Reduce heat to low and simmer 5 minutes to blend flavors.

Serve at room temperature or refrigerate to serve cold later.