Corn Tomato Salad
Description
This fresh corn and tomato salad, complete with red onion, bell pepper, and a garlicky balsamic vinaigrette, is a great option for any summer meal.
Ingredients
•
6 ears corn, husked and cleaned
•
1 red bell pepper, seeded and diced
•
1/2 red onion, diced
•
1 medium tomato, diced
•
1/3 cup extra virgin olive oil
•
1/3 cup balsamic vinegar
•
1 tablespoon minced garlic
•
ground black pepper to taste
Directions
1
Place corn into a large pot with enough water to cover. Bring to a boil, then cook until kernels are tender but crisp, about 5 minutes. Drain and cool for about 5 minutes.
2
Use a knife to scrape corn kernels from the cobs into a large bowl. Add bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Toss to combine and season with pepper. Chill for 15 minutes before serving.