Ingredients: Serves five to seven
- 3 large tomatoes, chopped
- 1 small red onion, halved and thinly sliced
- 1/2 cup crumbled Feta cheese
- 1/3 cup chopped green onions
- 1/4 cup balsamic vinegar
- 3 tablespoons minced fresh basil
- 1 tablespoon minced fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups fresh corn (about 9 ears, if using fresh)
- 3 garlic cloves, peeled and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
Directions:
In a large bowl, combine the tomatoes, onions (red and green), feta cheese, vingear, basil, cilantro and salt and pepper. In a large skillet, saute corn and garlic in oil until tender; stir in mustard. Add to vegetable mixture; toss to coat and serve.
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