Corn and Cucumber Salad

• 2 c. steamed, cooled corn or thawed frozen corn
• 1 English cucumber, quartered and sliced
• 2 plum or 1 large tomato(es), chopped
• ½ c. diced red onion
• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 garlic clove, minced
• ½ teaspoon dried oregano
• ¼ teaspoon Dijon mustard
• ¼ teaspoon sea salt
• Freshly ground black pepper

Combine the first 4 ingredients (corn through red onion) in a large serving bowl; set aside

In a resealable jar or bottle, combine the remaining ingredients (olive oil through black pepper) and shake vigorously to combine. Add about half of the dressing to the salad and toss to combine. Taste and add more dressing as needed. Chill until ready to serve.

• Yields: 6-8 servings
• Preparation Time: 15 minutes