Corn, Tomato And Zucchini Salad
Serves: 5
Ewell Douglas
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Slice the kernels off the corn cobs and transfer to a large mixing bowl
2
Combine with the tomatoes and red onion
3
Make a dressing of the olive oil mustard and vinegar and season to taste with salt and pepper
4
Add the dressing to the vegetables and toss; marinate overnight
5
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