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