Corn Salad

  • Yield: 12 servings


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


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