Corn Salad

Don't you just love beautiful, colorful food? I do!! This Corn Salad is easy to fix and makes a great, cold, summer dish.

Corn Salad

• 5 ears of corn, large ears, husked (I cheated and just used about 2 cans of corn.)
• 2 medium tomatoes, chopped
• 1 small bell pepper chopped (I used orange for added color.)
• 2 TBSP basil, fresh, chopped (Yea, I got to use mine from the garden!)
• 2 TBSP red wine vinegar
• 2 TBSP cold pressed olive oil
• 1/4 tsp salt (I might have added a smidge more.)

*Grill the corn, turning to cook on all sides, until some of the kernels are slightly charred, 8 minutes total. (I bet this tastes so good, but like I said, I used the canned kind.) If you do grill, then let stand until cool enough to handle, about 5 minutes.

Remove the kernels from the cobs with a sharp knife. Combine corn, tomatoes, and bell pepper in a medium bowl; stir in basil, vinegar, oil, and salt.

Let marinate in fridge for at least an hour.

This post is linked to:

Tasty Tuesday

Tempt My Tummy Tuesday

Tuesdays at the Table