Corn Tomato Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 161 Calories

Ingredients

• ground black pepper to taste
• 1 tablespoon minced garlic
• 6 ears corn, husked and cleaned
• 1 medium tomato, diced
• 1 red bell pepper, seeded and diced
• 0.5 red onion, diced
• 0.33333334326744 cup extra virgin olive oil
• 0.33333334326744 cup balsamic vinegar

Recipe Instructions

Step 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.

Step 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.