Corn, tomato and zucchini salad

Fresh summer flavors come together in this vibrant corn, tomato, and zucchini salad. Bursting with color and taste, this salad is a delightful medley of seasonal ingredients.

Ingredients:

• 6 ears of corn, cooked
• 8 small vine ripened tomatoes, seeded and cut into 1 inch chunks
• 1 small red onion, cut into 1/4-inch cubes
• 1/2 cup olive oil
• 1 tablespoon mustard
• 2 1/2 tablespoons white wine vinegar
• 4 medium zucchini, seeded, cut into 3/4 inch thick half moons and parboiled for 1 minute
• Washed lettuce leaves
• 1/2 cup pitted Kalamata olives, cut into slivers

Instructions:

1. Cut the corn kernels off the cobs and place them in a big mixing bowl. Mix them with the tomatoes and red onion. Prepare a mixture of the olive oil, mustard, and vinegar and add salt and pepper to taste. Pour the dressing over the vegetables and mix well; let it sit overnight. Just before serving, mix the zucchini with the other components; transfer everything to a serving dish that has lettuce at the bottom and decorate with pitted olives.

Summary:

• Calories: 2122 kcal
• Fat: 126 g
• Protein: 45 g
• Carbs: 251 g
• Potassium: 6728 mg
• Magnesium: 508 mg