Corn Tomato Salad

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

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.

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.