Monday, July 18, 2011
Fresh Corn and Tomato Salad
2 tablespoons olive oil
1 tablespoons olive oil
1 tablespoon finely chopped garlic
1/2 cup packed julienne fresh basil leaves
1 tablespoon olive oil
12 cherry tomatoes, halved
2 tablespoons balsamic vinegar
Salt and Pepper to taste
Cut corn kernels from cob. Heat oil in a large skillet. Saute corn and garlic about 5 minutes until tender. Remove from heat. Add basil and mix well. Transfer mixture to a large bowl. Cool slightly, stirring occasionally. Add oil, tomatoes and vinegar. Mix gently. Sprinkle with salt and pepper. Cover and refrigerate until ready to serve.
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