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LOCATION: Recipes >> Salad Recipes >> Corn 03

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CORN, TOMATO AND ZUCCHINI SALAD

6 ears corn, cooked
8 small vine ripened tomatoes, seeded and cut, into 1-inch chunks
1 small red onion, cut into, 1/4-inch cubes
1/2 cup olive oil
1 tablespoon mustard
2 1/2 tablespoons white wine vinegar
4 medium zucchini, seeded, sliced 3/4" thick half moons, parboiled 1 minute
Washed lettuce leaves
1/2 cup pitted Kalamata olives, cut into slivers

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. Yield: 8 servings

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