Corn and Tomato Salad Recipe
Ingredients:
4 ears cooked corn, about 2 1/2 cups
1/4 cup chopped red onion
1-2 cups cherry tomatoes, sliced in half
1/4 cup fresh basil leaves, julienned
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt (more to taste)
1/8 teaspoon pepper (more to taste)
Instructions:
Cut kernels from corn and place in a large bowl.
Add the tomatoes, onion, and basil to the bowl. Pour the vinegar and olive oil over the top. Season with salt and pepper and stir until combined. Add more to taste.
Cover and refrigerate for at least 10 minutes before serving.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
