Summer Corn Salad - cooking recipe

Ingredients

2 cups corn
3 roma tomatoes, seeded and diced finely
1/2 cup red onion, diced
1/2 cup green pepper, diced
8 fresh basil leaves, cut in thin strips
2 tablespoons balsamic vinaigrette
salt and pepper

Preparation

Toss all ingredients together until well mixed. Refrigerate at least 1/2 hour to let flavors blend. Serve cold with burgers or with blue corn tortilla chips.