Filling:

4 c. frozen corn
1 - 2 1/2 oz. drained, sliced black olives
8 oz. 1/4 inch cubes mozzarella cheese
1/4 c. chopped, fresh parsley
1/4 c. chopped, fresh basil
1 large seeded tomato

Dressing:

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

Cook corn according to package directions. Rinse with cold water to cool. Drain well. Combine corn with remaining salad ingredients. Combine all dressing ingredients. Pour over salad. Cover and refrigerate 1 to 2 hours.