Corn Tomato Parsley Salad - cooking recipe

Ingredients

1 (12 ounce) can corn, niblits
8 cherry tomatoes, quartered
fresh parsley, chopped, 1 handful
1 tablespoon olive oil
1/2 teaspoon balsamic vinegar

Preparation

Chop tomatoes and parsley and mix with corn niblits.
Mix olive oil and balsamic vinegar in a small dish then pour over salad.
Toss and serve with parsley sprinkled on top.