Mexican Garden Salad


  • 2 ears corn, husked
  • 2 medium zucchinis, diced 1/2-inch
  • 1/2 cup California Black Ripe Olives, sliced
  • 1/3 cup cilantro, chopped
  • 2 tablespoons lime juice


  1. Cut corn off of cob and place into a medium sized mixing bowl.
  2. Toss in zucchini, California Ripe Olives, cilantro and lime juice.Season to taste with salt and cayenne pepper.
  3. Cover and marinate for at least 30 minutes before serving.