This flavorful salad is both colorful and delicious; I think the key to making this salad is to use resh vegetables and to mix the minced garlic, balsamic vinegar and olive oil well before mixing it with the vegetables.
Serving: 8
Ingredients
- 6 ears corn, husked and cleaned
- 1 red bell pepper, seeded and diced
- 1/2 red onion, diced
- 1 medium tomato, diced
- 1/3 cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 1 tablespoon minced garlic
- ground black pepper to taste
Directions
1. 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.
2. 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.
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