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Tomato, Basil and Corn Salad Recipe

   
 

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     Tomato, Basil and Corn Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
2 cups frozen corn kernals, thawed
1 pint grape tomatoes, halved
10 fresh basil leaves, chopped
3 Tbsp extra-virgin olive oil
1 Tbsp apple cider vinegar
1/4 tsp salt, optional
 

Instructions
Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
NOTES- If you make this 30 minutes before serving, you can use frozen corn and leave it at room temperature until serving. This way you will not have to defrost ahead of time.
I’ve used canned corn in place of frozen, which is about 1 ½ cups of corn. You can either double the corn and use two cans, or drop the apple cider vinegar to reduce the acid.
This is great on top of bruschetta style bread, and could even bake it for a few moments on the bread for an appetizer.


Originally Submitted
1/24/2017





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