Mediterranean Corn Salad

Yield: 6 servings


1 (8-oz.) can
baby corn, sliced

1 pint cherry
tomatoes, quartered

2 Kirby cucumbers,
cut into half moons

10 oz. fresh
parsley, chopped


2 tablespoons olive oil

2 tablespoons lemon juice

1 tablespoon sugar

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

In a bowl, mix together baby corn,
cherry tomatoes, cucumbers, and parsley.

To a container, add oil, lemon juice,
sugar, garlic powder, salt, and pepper.
Close securely and shake to blend.

Pour dressing over salad and toss to combine.

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