Shelly's Recipe

CORN SALAD

Category: Salad

•6 ears corn, husked and cleaned
•3/4 cup extra-virgin olive oil
•1/4 cup balsamic vinegar
•1 tablespoon lime juice
•1/2 teaspoon salt
•1/2 teaspoon freshly ground black pepper
•10 to 15 grape tomatoes, quartered
•3 to 6 green onions, chopped
•1 or 2 red bell peppers, diced
•1 or 2 purple bell peppers, diced
•Fresh basil leaves, minced
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool and cut kernels off the cob with a sharp knife.

In a jar with a tight-fitting lid, combine olive oil, balsamic vinegar, lime juice, salt and pepper; shake well.

In a large bowl, toss together the corn, tomatoes, green onions and peppers. Start with a light drizzle of dressing and toss to coat. Add more as needed.

Taste. Adjust salt and pepper. Refrigerate until serving.

Before serving, toss in minced basil leaves. Serves about 8.