Tomato Corn Salad
CATEGORIES: Appetizer 
A colorful display of fresh summer flavors!

PREP TIME: 20 min

COOK TIME: 5 min.

16 oz bag frozen corn (cook on the short side, rinse in cold water and drain). Fresh corn would be even better.
2 pounds plum tomatoes, cut into 1/2 inch cubes
3/4 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
  1. Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature.
  2. Transfer corn to large bowl.
  3. Add remaining ingredients; toss to blend.
  4. Season to taste with salt and pepper.
  5. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)