Corn Tomato Salad
Sounds interesting as I have never heard of this before. On my to make and taste list. There is a Shortcut in the Recipe Notes if you want to pressure the corn.
Ingredients
- 6 ears corn, husked and cleaned
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 medium tomato, diced
- 2 tablespoons extra virgin olive oil, or as desired
- 2 tablespoons balsamic vinegar, or as desired
- 1 tablespoon garlic, minced
- black pepper, as desired, to taste
Instructions
- Place the corn in a large and add water to cover, bring to a boil and cook for 5-10 minutes, until the corn is crisp yet tender. Drain and allow the corn to cool enough to handle, then cut the corn off the cobs and place the corn in a large mixing bowl. OR cook the corn in any manner you prefer. I will use my pressure cooker.
- In a large mixing bowl, add the remaining ingredients, except the black pepper, to the mixing bowl, and toss together. Taste and season with black pepper as desired.
- Cover and place in the fridge to chill for at least 30 minutes. When ready to serve, simply toss again. Serve with any main meal, like at a BBQ.
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