Roasted Corn And Tomato Salad

• 3 Plum Tomatoes, Seeded And Chopped
• 1 Small Red Onion, Sliced Thin
• 1/4 cups Green Onions, Chopped
• 1/4 cups Balsamic Vinegar
• 2 Tablespoons Fresh Basil, Minced
• 1 Tablespoon Fresh Cilantro, Minced
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 6 ears Fresh Corn
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Lime Fresh Juice

1. In a large bowl, combine the tomatoes, onion, green onion, balsamic vinegar, basil, cilantro, salt and pepper. Peel corn and cut off the cob. You can use frozen corn as well, about 3 cups. In a large skillet, saute corn in oil until tender. Add garlic; cook 1 minute longer. Stir in mustard. Add to the vegetable mixture; toss to coat. Squeeze lime juice over top and stir. Serve warm or cold.

tomatoes, red onion, ubc, ubc, fresh basil, fresh cilantro, salt, pepper, corn, olive oil, garlic, dijon mustard, fresh juice

Taken from tastykitchen.com/recipes/salads/roasted-corn-and-tomato-salad/ (may not work)