Corn Tomato Salad

Ingredients

• 6 ears corn, husked and cleaned
• 1 red bell pepper, seeded and diced
• 0.5 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

Steps

1. Place corn into a large pot with enough water to cover. Bring to a boil, then cook until kernels are tender but crisp, about 5 minutes. Drain and cool for about 5 minutes.
2. Use a knife to scrape corn kernels from the cobs into a large bowl. Add bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Toss to combine and season with pepper. Chill for 15 minutes before serving.