Sunday, July 4, 2010

Corn and Mozzarella Salad

Another great summer salad adapted from "Recipes from an Italian Summer" cookbook.
serves 6 ( 1 c. = 3 points)

1 can corn, drained and rinsed
4 Roma tomatoes, seeded and diced
4 oz. pearl sized fresh mozzarella balls
2 celery hearts, chopped
1 green pepper, chopped
2 T. olive oil
2 T. white wine vinegar
salt and pepper to taste

Combine first 5 ingredients in a large bowl. Whisk together oil, vinegar, salt and pepper. Drizzle over salad and toss to coat.

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