Ingredients
- 2 cup grilled corn
- 1/2 cup extra virgin olive oil
- 1 cup toasted red and yellow peppers
- 2 pint mixed heirloom cherry tomatoes
- 1/4 bunch julienned green basil
- 1 cup sugar snap peas, cut in half and blanched
- 1/2 cup julienned red onion
- 1/4 cup good quality balsamic vinegar
Preparation
Baking Directions:
1.Remove husks from corn.
Season with olive oil, salt and pepper and grill over high heat.
2.When corn has cooled, remove from cob with a knife.
3.Cut roasted peppers into 1/4-inch dice.
4.Split cherry tomatoes in half.
5.Julienne the basil.
6.Mix the tomatoes, corn, peppers, basil and onions in a mixing bowl.
7.Season salad with balsamic, olive oil, salt and pepper.
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