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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.

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