Summer Corn Salad

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Recipe by: Eileen
This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.
Ingredients
45m 4servings 305 cals
  • 6 ears corn, husked and cleaned 
  • 3 large tomatoes, diced 
  • 1 large onion, diced 
  • 1/4 cup chopped fresh basil 
  • 1/4 cup olive oil 
  • 2 tablespoons white vinegar 
  • salt and pepper to taste

Directions
Prep     25 m
Cook     20 m
Ready in 45 m

  •   Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.


source: www.allrecipes.com

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