"We’ll often make this salad with leftover cooked corn. And if we have a little summer squash or fresh peas or favas on hand, we’ll cook them up and add them. You needn’t worry if you have a little more of one ingredient or a little less of another — this salad isn’t finicky. One more thing about this salad is that from time to time we’ll toss in (at the end) some pitted oil-cured olives and small chunks of salty cheese like feta or ricotta salata. Add those, and you’ve got a meal."
Christopher Hirsheimer and Melissa Hamilton