Jane’s Kitchen: Corn and Tomato Salad with Basil

Servings: 6 


3 cups frozen corn (12-ounce bag), thawed to room temperature

1 to 2 cups halved cherry tomatoes 

2 tablespoons chopped basil 

1 tablespoon extra virgin olive oil 

1 tablespoon red wine vinegar 

1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper 

1 small garlic clove , minced 


Combine all ingredients. Serve at room temperature. 


Yield: 4 cups 


Tip: The corn takes a long time to thaw at room temperature; thaw in microwave for faster prep time.