Corn Tomato Salad

This simple recipe is a great use for leftover sweet summer corn on the cob. Light and quick, it's a great addition to summer meals.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 161 Calories

Ingredients

• ground black pepper to taste
• 1 tablespoon minced garlic
• ⅓ cup extra virgin olive oil
• ⅓ cup balsamic vinegar
• ½ red onion, diced
• 6 ears corn, husked and cleaned
• 1 medium tomato, diced
• 1 red bell pepper, seeded and diced

Recipe Instructions

Step 1

Place the corn in a large pot with enough 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.

Step 2

In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.