Corn and capsicum salsa

1		red capsicum, quartered, deseeded
1		yellow capsicum, quartered. deseeded
440 g		can corn kernels, drained
4		green onions
1/4 cup		extra virgin olive oil
1 Tbs		Balsamic vinegar
1 tsp		Dijon mustard
1 clove		garlic

1	Preheat grill on high. Place capsicum, skin-side up, onto grill tray. Grill for 8 - 10 mins or until skin is blackened. Transfer to a plastic bag. Seal. Stand for 5mins. Peel away skin. Dice flesh.
2	Place corn into a bowl with thinly sliced onions and capsicums.
3	Place oil, vinegar, mustard and garlic into a screw-top jar. Shake well to combine.
4	Pour dressing over corn mixture. Toss gently to combine. Season with salt and pepper. Serve with bbq lamb, fish or chicken.

Servings: 4