Recipe for Corn and Tomato Salad with Olives 
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Yield:
2
Ingredients:
Amount Ingredient
3/4 cup corn kernels preferably roasted
2 x ripe roma tomatoes chopped
1/4 cup diced red onion
1 x green onion diced (1-2)
2 tbl diced kalamata olives drained
2 tbl diced red bell pepper
2 tbl diced green bell pepper
1 tbl minced jalapeno
2 x cloves garlic minced
1/2 tsp lemon thyme leaves (scant measure)
salt and pepper to taste
1/8 cup freshly grated parmesan cheese
1/2 tbl extra virgin olive oil
Instructions:
Instructions: 1. Combine the ingredients in a bowl. Allow to "age" in the refrigerator for 1 to 2 hours; stir occasionally and adjust seasonings.

Serve as a relish or side dish for grilled chicken or fish; as a relish for fresh tomato and basil soup; as a relish for quesadillas; serve as a salad in lettuce cups.

NOTES : The olives do not dominate this salad. When drained well, they complement the other vegetables and balance the garlic. The sweeter mirin vinegar is the right touch here: it balances the salty. In our test it was a very good accompaniment for a grilled chipotle rubbed chicken breast fillet.

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