Yield: 6 servings
Salad:
1 (8-oz.) can
baby corn, sliced
1 pint cherry
tomatoes, quartered
2 Kirby cucumbers,
cut into half moons
10 oz. fresh
parsley, chopped
Dressing:
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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