Ingredients
2
medium tomatoes, seeded, diced
1
cup seedless green grapes, halved
1
cup diced cucumber
1
can (15.25 oz) whole kernel sweet corn, drained
3
tablespoons lemon juice
2
tablespoons olive oil
3
tablespoons chopped fresh parsley
Salt and pepper
Preparation
In medium bowl, stir together tomatoes, grapes, cucumber and corn.
In small bowl, beat lemon juice, oil and parsley with whisk until blended. Season with salt and pepper. Add to corn mixture; toss.
Refrigerate at least 15 minutes before serving.
