Kalamata Olive and Corn Salad

Take the sweetness of autumn corn and toss it with the tang of kalamata olives, and you get a delicious corn salad. I love this salad because you can turn it into a main dish or hell, get crazy and make it a dip by skipping out on the lettuce.  

I love to make this whenever I am strapped for time but still want something that uses all of the fresh produce and takes great. Place this along side a roasted turkey or butternut squash soup.

The Recipe:

Ingredients

• 1/2 cup olive oil
  
• 3 tbsp balsamic vinegar
  
• 1can whole kernel corn, drained
  
• 1 avocado, cut into strips
  
• 10 kalamata olive, pitted and diced
  
• 1/2 a cucumber chopped
  
• 1/2 cup pine nuts
  
• 1 bag chopped romaine lettuce
  

Directions

1. In a small bowl whisk together the olive oil and the balsamic, set aside.
   
2. Toss the remaining ingredients together.
   
3. Drizzle the oil mixture and toss. 
   

Note: you probably will not use the all of the dressing, just enough to coat it.