This beautiful, colorful, and healthy salad makes me want to host an al fresco dining get-together. It’s the ideal side dish for grilled meats, or simply a wholesome summer snack! Recipe and image via Eat. Drink. Smile.
3 cups fresh white or yellow corn kernels (cut from about 6 ears of cooked corn)
20 cherry tomatoes, quartered
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp extra-virgin olive oil
1 tsp red wine vinegar
salt and ground black pepper