Summer Vegetable Salad - cooking recipe

Ingredients

1/4 c. olive oil
2 to 3 garlic cloves, minced
juice of 1 lemon
1/4 c. dry white wine
1/2 tsp. thyme
3 c. corn (about 6 ears)
1 green pepper, minced
1 small red onion, minced
2 tomatoes, chopped fine
6 scallions, sliced thin
2 Tbsp. finely chopped fresh parsley
2 tsp. chopped fresh basil

Preparation

In heavy pan, heat oil and cook garlic with lemon juice, wine, thyme, and salt and pepper to taste for 5 minutes. Add corn and simmer for about 3 minutes.
Combine all.
Refrigerate so flavors blend.
Serve cold or room temperature.
Serves 6.