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Mediterranean Corn Salad

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Ingredients
For salad
  Canned sweet corn 15 Ounce, drained (1 Can, Golden)
  Mozzarella cheese 8 Ounce, cut into cubes
  Canned sliced ripe olives 2 3⁄4 Ounce, drained (1 Can)
  Tomato 1 Large, seeded, cut into 1/2 inch pieces
  Chopped fresh basil leaves 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
For dressing
  Olive oil 1⁄4 Cup (4 tbs)
  Cider vinegar 3 Tablespoon
  Grated lemon peel 1 Teaspoon
  Garlic clove 1 Large, minced
  Salt To Taste
  Pepper To Taste
  Fresh spinach leaves 1⁄4 Cup (4 tbs)
  Toasted pine nuts 1 Tablespoon
Directions

In large bowl, combine all salad ingredients; mix well.
In small bowl using wire whisk, blend olive oil, vinegar, lemon peel and garlic.
Pour over corn mixture; toss gently.
Salt and pepper to taste.
Refrigerate 1 to 2 hours to blend flavors.
Serve on spinach-lined plates.
Sprinkle each serving with pine nuts.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Corn

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