Corn, Tomato and Zucchini Salad
| Yield: | 1 Servings |
| Categories: |
| 6 | Ears of corn,; cooked | |
| 8 | sm | Vine ripened tomatoes, seeded and cut; into 1" chunks |
| 1 | sm | Red onion, cut into; 1/4-inch cubes |
| 1/2 | c | Olive oil |
| 1 | tb | Mustard |
| 2 1/2 | tb | White wine vinegar |
| 4 | md | Zucchini, seeded, cut into 3/4 inch thick |
| Half moons and parboiled for 1 minute | ||
| Washed lettuce leaves | ||
| 1/2 | c | Pitted Kalamata olives,; cut into slivers |
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