Ingredients
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6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
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2 small zucchini, very thinly sliced
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2 bunches scallions, thinly sliced (white parts only)
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1/2 red bell pepper, thinly sliced
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1/4 cup finely chopped flat leaf parsley
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1/4 cup fresh lime juice
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1 teaspoon Dijon mustard
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1/3 cup extra virgin olive oil
Instructions
- To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
- Pour into a lidded container.
- In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
- Cover and chill several hours or overnight.
- When ready to serve, add the dressing and toss well to coat. Enjoy!