Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Corn kernels
1 1/2 c Cubed, cooked chicken
1 sm Zucchini, thinly sliced
1 Ripe tomato, seeded, thinly
-sliced
1 Green bell pepper, seeded,
-thinly sliced
1/4 c Thinly sliced red onion
1 lg Garlic clove, finely chopped
3 tb Extra-virgin olive oil
2 tb Red wine vinegar
1/2 ts Salt
2 tb Chopped fresh parsley
1 tb Chopped fresh basil
-OR
1/2 ts Dried basil
1/4 ts Chopped fresh thyme
-OR
1/8 ts Dried thyme
1/4 ts Ground cumin

From "Corn Cookery" by Stella Buff. Lyons and Burford, $13.95, 1993.

Combine the corn, chicken, zucchini, tomato, green pepper and red
onion in a serving bowl.

In a small bowl, whisk together the garlic, olive oil, vinegar, salt,
parsley, basil, thyme and cumin.

Pour the dressing over the salad and toss gently. Serve at room
temperature.

Nutritional analysis per serving: 317 calories; 14.2 grams fat; (2.4
grams saturated fat; 40% calories from fat); 47 milligrams
cholesterol; 324 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-08-95

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