8 ears of super sweet corn, cooked
1/2 cup olive oil
1/4 cup cider vinegar
1 Tbls. lemon juice
1 tsp. sugar
1/4 cup minced parsley
2 tsp. dried basil
2 lg. tomatoes, peeled and chopped
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup minced green onions
Salad greens
Recipe
With a sharp knife, cut kernels from cobs. Set aside.
In bowl, mix oil, vinegar, lemon juice, sugar, parsley and basil. Add corn, tomatoes, pepper, celery, green onion, and toss. Cover and refrigerate several hours.
Line a salad bowl with the greens and fill with corn salad.