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 |
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- 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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