Corn, Tomato And Zucchini Salad

Recipe Ingredients

6		Corn - cooked
8		Vine ripened tomatoes - seeded (small) cut into 1 inch chunks
1		Red onion (small) cut into 1/4-inch cubes
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Mustard
2 1/2 tablespoons	37ml	White wine vinegar
4 tablespoons	60ml	Zucchini - seeded (medium) cut into 3/4 inch thick half moons parboiled for 1 minute
		Washed lettuce leaves
1/2 cup	118ml	Pitted kalamata olives cut into slivers

Recipe Instructions

Slice the kernels off the corn cobs and transfer to a large mixing bowl.

Combine with the tomatoes and red onion. Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper.

Add the dressing to the vegetables and toss; marinate overnight. Right before serving, combine the zucchini with the rest of the ingredients.

Transfer them to a platter lined with lettuce and garnish with pitted olives.

Source:
COOKING MONDAY TO FRIDAY SHOW #MF6724

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.