“A great way to use up corn from any leftover corn on the cob.”
INGREDIENTS
- 2-3 fresh sweetcorn, cut from the cob
- 1/3 red pepper, chopped
- 1/2 small zucchini, chopped
- 1/4 red onion, chopped
- 1 tomato, seeded and chopped
- 3 tablespoons parsely, chopped
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1/4 teaspoon salt
- pepper to taste
DIRECTIONS
- Combine olive oil, lime juice, garlic, salt & pepper, mix well.
- Combine vegetables and herbs in large bowl, toss with salad dressing.
- Chill and serve.
Yield: 6-8 servings