Tomato Corn Salad
Source of Recipe
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3 large tomatoes chopped
1 small red onion halved and thinly sliced
1/3 C. chopped green onion
1/4 C. balsamic vinegar
3 T. minced fresh basil
1 T. minced fresh cilantro
1 t. salt
1/2 t. pepper
4 C. fresh corn (about 9 ears)
3 garlic cloves peeled and thinly sliced
2 T. olive oil
1 T. Dijon mustard
In a large bowl combine the first 8 ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.
Serves 7
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