By Linda Gassenheimer
From Tribune News Service
When I see the markets filled with summer vegetables, I can’t wait to make them into a salad. To turn this salad into a vegetarian salad supper, I added some black beans, edamame and avocado. You can add your own combination of vegetables, using this recipe as a guide for the amounts needed. I use fresh oregano to add extra flavor to bought oil and vinegar dressing.
Corn kernels from corn on the cob are used for the salad. Just husk the corn and stand the cob on end in a bowl. Using a sharp knife, cut downward as close to the base as possible. Continue cutting the kernels all around the cob….