Corn Salad

• 6 ears of corn
• 1 green bell pepper
• 1 red bell pepper
• 2 ripe plum tomatoes
• 1/2 cup chopped red onion
• 2 tablespoons snipped basil leaves
• 2 to 3 tablespoons tarragon vinegar
• 1/2 cup extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste

1. Blanch the corn in salted water and drain.
2. Seed and chop the peppers and tomatoes.
3. Combined the vegetables in a serving bowl and sprinkle with basil.
4. Mix the vinegar and oil and season to taste.
5. Pour the mixture over the vegetables and toss.

corn, green bell pepper, red bell pepper, tomatoes, red onion, basil, tarragon vinegar, extravirgin olive oil, salt

Taken from cooking.nytimes.com/recipes/10570 (may not work)