Fresh From The Cob Corn Salad - cooking recipe

Ingredients

1/2 cup kraft zesty Italian dressing
2 tablespoons Dijon mustard
4 ears corn, cooked and cooled slightly
1/2 lb green beans, cut into 1 inch lengths and cooked
1 cup grape tomatoes, halved
1/2 cup chopped basil

Preparation

Mix dressing and mustard until well blended.
Cut kernels from ears of corn and add to dressing mixture.
Add remaining ingredients and toss to coat.