Indian Summer Salad

• 1/4 cup red wine vinegar
• 1 tablespoon olive or salad oil
• 1/2 teaspoon coarse-ground pepper
• 1/2 teaspoon dried basil
• 1 clove garlic, pressed or minced
• 3 cups cooked fresh or thawed frozen corn kernels
• 2 firm-ripe tomatoes (1/2 lb. total), rinsed, cored, and chopped
• 1 cup chopped sweet onion (such as Maui or Walla Walla), rinsed and drained
• 1 green bell pepper (1/2 lb.), stemmed, seeded, and chopped
• 1/4 cup chopped parsley or fresh cilantro
• Salt
• 1/4 pound (about 6 cups) baby spinach leaves, rinsed and crisped

1. In a large bowl, mix vinegar, oil, pepper, basil, and garlic.
2. Add corn, tomatoes, onion, bell pepper, and parsley. Mix well. If desired, cover and chill up to 4 hours. Add salt to taste.
3. Line a wide bowl with spinach. Pour corn salad into bowl; mix.

red wine vinegar, olive, coarseground pepper, basil, clove garlic, corn kernels, tomatoes, sweet onion, green bell pepper, parsley, salt, baby spinach leaves

Taken from www.myrecipes.com/recipe/indian-summer-salad (may not work)