Corn, Tomato and Basil Salad |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 12 |
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This is an amazingly refreshing salad. I would never have tried this recipe on my own. My brother in law made it and it is delicious. I used fresh corn, tomatoes and basil, but I would sub any of them for frozen or canned except the basil keep it fresh. Granted subbing for frozen or canned will not get a mmmmmmmmm from those that try it, but still tastey. Cook time is marinating time. Ingredients:
4 cups fresh corn, blanched 5 mins. and cut off the cob |
4 cups tomatoes, skinned and chopped |
1 small onion, quartered and sliced thinly (optional) |
1/2 cup vinegar, seasoned rice |
1/4 cup olive oil |
1/3 cup basil, fresh, chopped and packed |
salt and pepper |
Directions:
1. Mix seasoned rice vinegar, olive oil and packed chopped basil in a medium sized bowl.
2. Add corn that has been cut off the cob, onions if using and tomatoes.
3. Salt and pepper to taste.
4. Let sit atleast 4 hours overnight is best.
5. The longer it sits the better it gets.
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