Perfect for picnics and barbecues, this salad is as pretty as it is delicious. The lively peppers, fresh tomato and sweet corn are perfectly complimented by the freshly made dressing.

1/4 cup olive oil
2 tablespoons wine vinegar
1 teaspoon water
2 basil leaves, chopped
2 teaspoons grated onion
2 teaspoons parsley, finely chopped
Pinch of salt
Pinch of thyme
Pinch of marjoram

4 – 6 ears of fresh corn
1/2 cup green pepper, diced
1/4 cup pimento, diced
1 cup fresh tomatoes, diced
1 teaspoon salt
Onion rings, red onion or sweet onion

Make the dressing:
Place the oil, vinegar and water in a bowl and beat with a whisk until emulsified. Add the remaining ingredients and whisk until well blended.

Prepare the corn:
Boiling method: husk the corn and place in a pot of boiling water. Cook for 6 – 8 minutes. Remove from the boiling water and rinse with cold water to cool down quickly.

Grilling method: husk and lightly oil the corn cobs. Place the cobs over very hot coals and cook for 6 – 10 minutes, until tender crisp.

Cut the kernels off the cobs.

Prepare the salad:
Add 2 cups of freshly cut corn kernels to the diced pepper, pimento, tomatoes and toss to blend. Do not add the salt until just before serving; the salt will cause the vegetables to “weep”, changing the flavor and texture.

Just, before serving line a bowl with lettuce. Add the salt and dressing to the corn mixture; toss lightly to distribute evenly. Place the corn mixture on top of the lettuce and garnish with onion rings.

Yield: 6 servings

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