16 oz. pkg. frozen corn
2 1/4 oz. can sliced ripe olives, drained
8 oz. Mozzarella cheese, cut in 1/4 inch cubes
1/4 c. chopped fresh parsley
1/4 c. chopped fresh basil or 2 tsp. dried
1 lg. tomato, seeded, cubed

DRESSING:

1/4 c. olive oil or vegetable oil
3 tbsp. cider vinegar
1 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced

Cook corn according to package directions until crisp tender. Rinse in cold water to cool and drain well. Combine corn with remaining salad ingredients. Combine dressing ingredients in small bowl and blend well. Pour over salad mixture, toss to coat well. Cover and chill 1-2 hours to blend flavors before serving.