Making up some deliciousness

For a Memorial Day party this past Monday I brought a dairy-free modified Hershey's cake (used Earth Balance and almond milk in place of butter and cow's milk) and this tasty little side dish:

Ashley's Zesty Fresh Corn Salad
Also known as The using up stuff in my pantry salad!

Ingredients:
5 ears roasted corn, sliced off the cob (or use two cans of corn)
6 medium tomatoes, sliced into 1/2" pieces
1 can medium black olives
1 can artichoke hearts, quartered
1 jar marinated artichoke hearts, quartered
6 cloves roasted garlic, diced
2 tsp dried rosemary (or 2 Tbsp fresh rosemary), chopped
2 Tbsp brown mustard
1/4 c. olive oil
1/8 c. lemon juice

Process:
Mix garlic, rosemary, mustard, olive oil, and lemon juice in dish (I used a Pyrex measuring cup). Stir until well blended. (Add more olive oil if the taste is too sharp for your liking, or add more lemon juice if it's not sharp enough.) Place corn, tomatoes, olives, and artichokes in large bowl. Pour dressing over top and mix well with large spoon. Serve immediately or refrigerate up to 3 days. Serves about 10 (or more). 

The flavoring gives it a nice, refreshing feel. Also makes a good topping for burgers (per my husband).