Corn Salad

  • Yield 12 servings


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


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



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