Corn Tomato Salad

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

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.

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

Categories

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