Recipe - Corn Tomato And Zucchini Salad

6 Ears of corn,; cooked
8 small Vine ripened tomatoes,
seeded and cut; into 1"
chunks
1 small Red onion, cut into;
1/4inch cubes
One half cup Olive oil
1 tablespoon Mustard
2 One half tablespoon White wine vinegar
4 md Zucchini, seeded, cut into
Three fourths inch thick
Half moons and parboiled for
1 minute
Washed lettuce leaves
One half 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
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724

Posted to MCRecipe Digest V1 #247

Date: Wed, 16 Oct 1996 14:43:59 0400

From: Meg Antczak meginny@frontiernet.net