CORN BROCCOLI AND TOMATO SALAD

I cooked several cobs of corn for supper recently and had one cob leftover.  What do you do with one leftover cob of corn?  I decided to make a salad with the corn.  Using a knife I cut the corn off the husk and put the corn, which was about one cup, into a container to be stored in the fridge.   The salad was made a day later.  The salad uses several vegetables and you can improvise.  The basis of the salad has corn, broccoli and tomatoes.  You can use other vegetables such as cooked green beans, sugar snap peas, mushrooms and peppers.  Both the DH and I enjoyed this salad.

INGREDIENTS:
1 cup of cooked corn

2 cups cooked broccoli florets

2 cocktail tomatoes, chopped

6 cherry/grape tomatoes, halved

1 green onion, chopped

handful of cilantro, chopped

3 tbsp olive oil

2 tbsp wine or balsamic vinegar

1 clove garlic, minced 

salt and pepper to taste

DIRECTIONS:

Into a medium size bowl, add all of the vegetables and cilantro.  Combine.  Mix the oil, vinegar, garlic, and salt and pepper in a separate small bowl.   Add the dressing to the vegetables and mix.  Serves 3 to 4.