Corn Tomato Salad The Best Recipes

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Corn Tomato Salad

"This easy recipe is a extraordinary use for leftover candy summer season corn on the cob. Light and quick, it is a amazing addition to summer food."

Ingredients :

6 ears corn, husked and cleaned
1 crimson bell pepper, seeded and diced
1/2 purple onion, diced
1 medium tomato, diced
1/three cup more virgin olive oil
1/three cup balsamic vinegar
1 tablespoon minced garlic
floor black pepper to flavor

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

Place the corn in a large pot with sufficient water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
In a huge bowl, mix the corn kernels, crimson bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.

Notes :

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