Corn Tomato Salad

Directions

Ingredients :

6 ears corn

husked and cleaned

1 red bell pepper

seeded and diced

½ red onion

diced

1 medium tomato

diced

⅓ cup extra virgin olive oil

⅓ cup balsamic vinegar

1 tablespoon minced garlic

ground black pepper to taste

Methods :

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.

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.