1 1/2 c. fresh, cooked corn kernels (or canned)
2 red bell peppers, diced
1 head red leaf lettuce, washed and torn up
1 c. jicama, diced
1/2 c. chopped scallions
1 lg. zucchini, cut into lg. matchstick pieces
1 bunch fresh cilantro or basil, washed and chopped (save some leaves for garnish)

DRESSING:

2/3 c. olive oil
3 oz. red wine vinegar (Japanese rice vinegar is also good)
Juice of 1 lemon
4 tbsp. dijon mustard
1 clove garlic, minced

Mix dressing ingredients well. Toss salad ingredients together in large bowl. Pour over dressing and toss. Let sit an hour or so before serving.