Picnic Corn-Zucchini Salad

• 6 ears cooked corn, kernels removed from cob (about 4 cups kernels)
• 2 small zucchini, very thinly sliced
• 2 bunches scallions, thinly sliced (white parts only)
• 1/2 red bell pepper, thinly sliced
• 1/4 cup finely chopped flat leaf parsley
• Dressing
• 1/4 cup fresh lime juice
• 1 teaspoon Dijon mustard
• 1/3 cup extra virgin olive oil
• salt and pepper, to taste

1. To make dressing, mix lime juice and mustard together. Slowly beat in olive oil. Season with salt and pepper.
2. Pour into a lidded container.
3. In a medium bowl, toss together corn, zucchini, scallions, and bell pepper. Sprinkle with parsley.
4. Cover and chill several hours or overnight.
5. When ready to serve, add the dressing and toss well to coat. Enjoy!

corn, zucchini, bunches scallions, red bell pepper, flat leaf parsley, dressing, lime juice, mustard, extra virgin olive oil, salt

Taken from www.food.com/recipe/picnic-corn-zucchini-salad-204800 (may not work)