Corn Salad

6 ingredients
6 steps

Ingredients

  • leftover corn on the cob or canned corn
  • ripe tomatoes
  • 12 onion
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • salt and pepper

Directions

  1. 1
    Cut corn off the cob into a bowl.
  2. 2
    Chop one tomato for every two cobs of corn into the same bowl.
  3. 3
    You want a ratio of about two to one for the corn and tomato.
  4. 4
    Chop onion and add to the bowl.
  5. 5
    Mix oil and vinegar with a whisk, and pour over vegetables.
  6. 6
    Season with s& p to taste.

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