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By Let's Cooking
^^ CLICK TO SEE FULL RECIPES ^^ Summer Corn Salad is a splendid invigorating taste of summer. Nursery crisp corn and tomatoes meet up with new mozzarella, herbs and a radiant dressing that truly gives it a significantly lighter fresher taste. This straightforward formula is the ideal summer side! | #let'scooking
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Ingredients:
- 4 ears new old fashioned corn, cleaned and washed
- 1 (10.5 ounce) bundle grape tomatoes, split
- 8 ounces new mozzarella, cut into reduced down pieces
- 10 basil leaves, chiffonade (move leaves and cut daintily)
- ¼ cup new lemon juice
- ¼ cup additional virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon legitimate salt
- ½ teaspoon new ground coarse dark pepper
- ## CLICK TO SEE FULL RECIPES ##
Instructions:
- Cut corn off the cob, place into a medium blending bowl. Include tomatoes and mozzarella. Sprinkle with basil. Put in a safe spot.
- Include new lemon juice, olive oil, garlic, salt and pepper to a smallish canning container. Shake to join. Pour dressing over plate of mixed greens. Hurl to join.
- Serve and appreciate!
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