I had my parents over for Taco Night last night and made this corn salad and it was so good. So light and fresh. I love all the rainbow colors together, it makes for a beautiful presentation. We had this as a side salad with tacos but it would also be great with grilled chicken or shrimp! Enjoy!
R A I N B O W C O R N S A L A D
5 ears of corn
1 cup halved cherry tomatoes
1 orange bell pepper diced
1/2 red onion diced
1 cup fresh basil shredded
4 oz crumbled feta
1/2 cup olive oil
2 tablespoons red wine vinegar
juice of one lime
salt and pepper
Peel corn and place on baking sheet. Roast at 350 degrees 20-25 minutes. Let cool and then slice kernels off.
In a bowl combine corn, tomatoes, red onion, bell pepper, basil, and feta. Toss all together.
In a jar shake the olive oil, red wine vinegar, lime juice and salt and pepper. Drizzle over salad and toss everything.