Cherry Tomato And Grilled Corn Salad

Recipe Ingredients

1/2 cup	118ml	Champagne vinegar
1 cup	237ml	Extra-virgin olive oil
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
6		Corn - grilled in husks
4 cups	250g / 8.8oz	Halved vine-ripened cherry tomatoes
1/2 cup	31g / 1.1oz	Small-diced Vidalia onions
1		Poblano pepper - diced small
1/2 cup	73g / 2.6oz	Chopped parsley

Recipe Instructions

Whisk vinegar and oil, season with salt and pepper, to taste.

Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.

This recipe yields 2 quarts.

Source:
MELTING POT with Cheryl Smith - (Show # MP-1B79) - from the TV FOOD NETWORK

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