Corn Salad

from Starza Kolman and Marta Holmberg, PETA's Vegan College Cookbook

3 tablespoons olive oil
2 teaspoons lime juice (fresh or from bottle)
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
2 cups corn, steamed (if fresh) or thawed (if frozen)
2 cups cherry tomatoes, halved
1 cup peeled, chopped cucumber

Directions:

1. Mix together the olive oil, lime juice, sugar, salt, and pepper in a large bowl.
2. Add the corn, tomatoes, and cucumber and stir until fully combined.