Overjoyed Olives and Corn Salad

4 tomatoes
½ cucumbers

½ cup dill

handful fresh basil leaves

1 cup corn

1 cup olives

the juice of 2 lemons

½ teaspoon apple cider vinegar

1 tablespoon olive oil
½ teaspoon maple syrup

1 tablespoon oregano

1 tablespoon rosemary
½ teaspoon nutmeg


1. Chop tomatoes and cucumber rough, and chop dill thin.
2. Mix with the rest of the ingredients and serve fresh.

This recipe is featured in Raw Munchies' cookbook, 50 Salads

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