Corn and Cherry Tomato Salad

By tempestteapot

Ingredients

• 3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
• 20 cherry tomatoes, quartered
• 2 Tbsp finely chopped fresh basil
• 1 Tbsp finely chopped fresh flat-leaf parsley
• 1 Tbsp extra-virgin olive oil
• 1 tsp red wine vinegar
• salt and ground black pepper

Preparation

Step 1

In a large serving bowl, combine the corn, tomatoes, basil and parsley. Add the olive oil, vinegar, and salt and pepper to taste. Stir to combine. Cover until ready to serve.