Zucchini and Corn Salad

Recipe by: Susan Voisin

The fresh herbs really give the salad its pizzazz, so try to find some if you don’t grow your own.

2 cups fresh or frozen corn kernels
1 small sweet onion, such as Vidalia (about 1/2 cup finely chopped)
1 pound zucchini (about 2 cups chopped)
1/2 medium red or green bell pepper (about 1/2 cup chopped), cut into bite-sized pieces
1 tomato, seeded and chopped
1-2 tbsp fresh basil, chopped
1-2 tsp. fresh oregano, chopped
1 clove garlic, minced or pressed
1/3 cup water
2/3 cup seasoned rice vinegar
1/2 tsp. black pepper

If the corn is frozen, put it into a colander and rinse thoroughly with cool water to begin defrosting. Drain well, and place the corn into a 2-quart or larger bowl. Add the other vegetables and the basil and oregano and mix well.

In a measuring cup or jar, combine the garlic, water, seasoned rice vinegar, and black pepper. Pour the dressing over the vegetables and stir to coat well. Refrigerate, covered, for 1 hour or up to 2 days. The zucchini will release moisture as the salad marinates. Lift out salad with a slotted spoon to serve.