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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.

This entry is related to the following products. Click on any of them for more information.
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