Corn Salad

Need something to do with all that left-over corn on the cob?  This quick and easy salad uses lelft-over corn with fresh summer vegetables.  It's like nature in a bowl!  Great for a potluck or picnic.

This recipe has been adapted from Trish Magwood's cookbook "In my Mother's Kitchen" - www.trishmagwood.com.

Ingredients:

• 3 ears of corn on the cob (already cooked)
• 1/2 red pepper, finely chopped
• 1/4 red onion, finely diced
• 1 1/2 cups cherry tomatoes, cut in half
• 1 cup snap peas, chopped

Dressing:

• 1/3 cup oilive oil
• juice of one lime
• 1 tsp salt

Cut corn off cob and combine all ingredients in a bowl.  Mix the dressing together and toss gently with the salad.  Keep well for a day or two.

Note:
The original recipe calls for shelled edamame (a powerhouse veggie).  I didn't have any so I used snap peas which I had on hand.