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Tomato Corn Salad


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  • 3 large tomatoes, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 c shopped green onions
  • 1/4 c balsamic vinegar
  • 3 T minced fresh basil
  • 1 T minced fresh cilantro
  • 1 tsp salt
  • 4 c fresh corn (about 9 ears)
  • 3 garlic cloves, peeled and thinly sliced
  • 2 T olive oil
  • 1 T mustard


Servings 6


Step 1

In large bowl, combine the first 8 ingredients. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat. Serve with a slotted spoon.

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