2 cups of cherry tomatoes, sliced in half (best if you can use a variety of colors)
½ cucumber, finely diced
¼ cup mint, finely chopped
¼ cup basil, finely chopped
¼ cup red onion, finely chopped
3 tablespoons olive oil
2 tablespoons apple cider vinegar
Salt and pepper to taste
Instructions
Shuck and clean corn and cook for 3 minutes in boiling water or until starchiness is gone. Drain, and once cool use a sharp knife to cut kernels off of the cob.
In a medium mixing bowl, lightly toss all ingredients together. Serve at room temperature as a side and keep in the refrigerator for up to 3 days.
Recipe by The Sunny Side Up Recipes at https://www.thesunnysideuprecipes.com/summer-corn-salad/