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Corn, Tomato and Basil Salad

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“This is a great salad for BBQ's or picnics. It can be made ahead of time and transports easily. I did find that it is better not to store too long because it turns the salad an unappetizing brown color otherwise. From Bon Appetit Weekend Entertaining.”
READY IN:
3hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Using large knife, cut corn kernels from cob.
  2. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium-high heat.
  3. Add half of garlic to each skillet; sauté 1 minute.
  4. Add half of corn to each skillet; sauté until just cooked through, about 5 minutes.
  5. Remove from heat.
  6. Add half of basil to skillets.
  7. Transfer corn mixture to large bowl.
  8. Cool slightly, stirring occasionally.
  9. Stir in tomatoes, vinegar, 6 tablespoons oil and remaining basil, dividing equally.
  10. Season with salt and pepper.
  11. Cover; chill 3 hours or up to 8 hours.

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