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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A great summer salad and a good use for leftover corn. Many years ago my brother was engaged to a girl who taught us this recipe. She's gone, but the recipe is still with us! Ingredients:
leftover corn on the cob or canned corn |
ripe tomato |
1/2 onion |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
salt and pepper |
Directions:
1. Cut corn off the cob into a bowl.
2. Chop one tomato for every two cobs of corn into the same bowl.
3. You want a ratio of about two to one for the corn and tomato.
4. Chop onion and add to the bowl.
5. Mix oil and vinegar with a whisk, and pour over vegetables.
6. Season with s& p to taste.
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