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Ingredients

  • 2 cups cooked fresh or frozen corn
  • 1 medium zucchini, diced (about 2 cups)
  • 2 medium tomatoes, cored and chopped (about 2 cups)
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Combine corn, zucchini, tomatoes and mint. Combine oil, lemon juice, honey, salt and pepper; whisk. Pour over salad and mix gently. Serve with arugula or lettuce.
Recipe by Jean Kressy

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The recipe was originally published as Corn and Tomato Salad with Lemon Dressing on Relish.com

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