CORN, CUCUMBER AND TOMATO SALAD

Ingredients

• 2 12 ounce cans of shoe peg corn, drained
• 1 cup halved cherry or grape tomatoes
• 2 cups cucumber, diced
• 1/4 cup diced jarred roasted red bell peppers (plus 2 tablespoons liquid from jar)
• 1/4 cup Vidalia onions, diced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup julienned fresh basil

Instructions

1. Combine all the ingredients except basil.
2. Mix well.
3. Chill for at least one hour.
4. Toss in basil just before serving

Notes

I adapted this recipe from another Corn and Cucumber Salad that added sugar to a vinegar vegetable oil mix.  I like this one better using extra virgin olive oil and mayo and no sugar.  I wonder if a squeeze of lemon juice might be nice too.  Think I will try it next time.

By KathyMillerTime
April McGreger of Farmer's Daughter Pickles & Preserves