Prep: 20 minutes
3 tablespoons olive oil
2 tablespoons apple cider vinegar
½ teaspoon salt
½ teaspoon fresh ground black pepper
5 ears Fresh Sweet Corn, husks and silks removed, kernels cut from cobs (about 3 cups)
½ cup diced Red Bell Pepper
1/3 cup thinly sliced Fresh Basil (from Michigan Potted Basil Plant)
2 tablespoons finely chopped red onion
In medium bowl, whisk oil, vinegar, salt and black pepper; fold in corn, bell pepper, basil and onion. Makes about 3½ cups.
Approximate nutritional values per serving (about ¾ cup): 210 Calories, 13g Fat (1g Saturated), 0mg Cholesterol, 290mg Sodium, 24g Carbohydrates, 3g Fiber, 7g Sugars, 5g Protein
*Chef Tip: Salad can also be prepared and refrigerated up 1 day in advance; fold in basil just before serving.