Corn Tomato Salad
6 ears of corn, husked and cleaned
1 red pepper diced (green or yellow will work too)
½ onion, diced
1 medium tomato, diced
¼ olive oil
1/3 cup balsamic vinegar
1 TBS minced garlic
black pepper to taste
Cook corn for 5 minutes in boiling water, drain, cool slightly and cut kernels from cobs
In a large bowl, mix corn kernels, bell pepper, onion, tomato, oil, vinegar, and garlic.
Season with pepper, chill 15 minutes before serving.