Best to make when corn is at its peak.
Ingredients
9 ears of corn, steamed and kernels cut off
2 scallions, white and light green parts only, finely chopped
1 ½ red peppers, diced small
1 ½ green peppers, diced small
1 ½ cucumbers, peeled, seeded, diced small
¼ cup chopped fresh dill
½ pint cherry tomatoes, sliced in quarters
Dressing:
¼ cup + 2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Preparation
Combine chopped vegetables in a medium-sized bowl. In a small bowl, whisk dressing ingredients. Add to salad and toss.
Cover and chill. Marinate for one hour and serve at room temperature.
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