Fresh Corn Salad
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| 8 ears | corn |
| 6 | chopped fresh tomatoes |
| 2 | cucumbers peeled, seeded, & chopped |
| 2 | green onions |
| 1 | sweet green pepper, seeded & chopped |
| 1 | jalapeño |
| 1/4 C | chopped fresh cilantro |
| 4 T | white basaltic vinegar |
| 3 T | extra virgin olive oil |
Preheat grill. Brush corn w olive oil and grill until lightly browned. Cool and cut from cobs.
Toss corn with remaining ingredients. Season w S&P. Toss & marinate at least two hours in fridge. Bring to room temp tp serve.
8 servings, 176 cal
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