Corn, Tomato and Basil Salad

Submitted by Shirl

"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."

 

• Ready In: 4hrs 30mins
• Ingredients: 7
• Serves: 10-12

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.