Menu

Corn Salad

  • Yield: 12 servings

Ingredients

3/4cup olive oil
2tablespoons oil from sundried tomato
1/4cup balsamic vinegar
2cloves garlic, minced
4large shallots, minced
3tablespoons chopped parsley
3tablespoons chopped chives
6tablespoons fresh basil, julienned
7cups corn kernels
1pint quartered cherry tomatoes
1/3cup oil-sundried tomatoes chopped

Instructions

  1. Mix all together and let stand at room temperature so flavors blend together for 1 hour before serving.
Follow

Get every new post delivered to your Inbox.

Join 306 other followers