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.