Something more appropriate for summer

I used this delicious, smoky relish-style salad recipe in one of my culinary school final buffet platters. I served it with fresh baked white corn tortilla chips, but it would be great with any favorite tortilla chip

Roasted Corn and Tomato Salad

16 fl oz. olive oil
12 fl oz. white wine
½ oz. roasted garlic paste
½ oz. salt
1 t. coarse ground black pepper
3# 12 oz. roasted corn kernels
15 Roma tomato, concasse
2 oz. sliced green onions
3 T. chopped cilantro
3 T. chopped parsley

Blend oil, vinegar and garlic paste, season with salt and pepper. Add corn, tomato, green onions, and herbs. Toss to coat and chill. Adjust seasoning if needed before serving