Corn And Pepper Salad - cooking recipe

Ingredients

4 ears sweet corn
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup diced red onion
2 tablespoons slivered fresh basil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/2 cup olive oil
salt and pepper

Preparation

Husk corn and boil or grill until crisp tender. Cool and slice off kernels.
Place corn in bowl with sweet peppers, onions and basil.
Whisk balsamic vinegar and mustard in a small bowl, then slowly whisk in olive oil.
Toss with the vegetables.
Season to taste with salt and pepper.