Corn Salad

I came up with this light veggie filled salad for a cookout we recently had. It was a perfect side dish!

 

Ingredients:

4 cups corn kernels, fresh or frozen

1 pint cherry tomatoes, halved

2 large roasted red peppers, chopped

2 green onions, chopped

handful cilantro, chopped
handful basil, chopped

1/4 c. red wine vinegar

1 T. true lime

S&P

1/4 c. EVOO

1 t. cumin

Directions:
Mix all together, let set in the fridge for at least 30 minutes for the flavors to marry. Serve cold.

This keeps for a couple of days in the fridge. By the third day, its not at its best. But instead of wasting it, I came up with 2 reincarnations for it! Stay tuned for those!