Corn, Tomato & Cucumber Salad

Quick and easy, you can also double the dressing ingredients and add two cups or so of cooked fusilli pasta to make a different pasta salad! Clearly, though, the key to this salad is using the freshest, ripest, garden tomatoes. This is really portable and is great to take to a backyard barbecue, picnic, or tailgating.

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1⁄2 cup  olive oil and vinegar dressing
• 2  tablespoons Dijon mustard
• 2  teaspoons Tabasco jalapeno sauce
• 1  large cucumber, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices, about 3 cups
• 1 (12 ounce) package frozen corn, thawed
• 2 3⁄4 lbs tomatoes, cut into wedges
• 1⁄2 cup  thinly sliced scallion
• 1⁄4 cup  chopped fresh parsley
• 1  jalapeno pepper, seeded, ribs removed, minced (optional)

Directions

1. In large bowl, combine salad dressing, mustard, and Tabasco.
2. Add cucumber, corn, tomatoes, scallions, parsley and, if desired, jalapeno; toss well.