AUGUST 29TH – MORE HERBS, LESS SALT, LEMON JUICE

Tomato Corn Salad

6 ears of corn, off cob

1 onion, diced

1 red pepper, diced

2 Tbsp. Italian parsley

12 basil leaves, chopped

2 tomatoes, diced

Sauté onion, pepper, and corn in few Tbsp. olive oil over medium high heat. Cook until ingredients begin to soften. Stir in tomato and add herbs. Season with salt & pepper.