Summer Corn Salad

Prep Time: 20 minutes     Cooking Time: 10 minutes     Yields: 6 people

---

Ingredients

6 ears of corn

1/2 small red onion, diced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 small bunch cilantro, minced

Juice of 1 lemon

1 teaspoon prepared mustard

1/4 cup olive oil

2 teaspoons honey or agave

Sea salt and pepper to taste

Directions

1. Boil corn in a large pot for 5-10 minutes.

2. Remove from pot and cool by running under cold water.

3. Cut kernels from the cobs and place in a large mixing bowl.

4. Dice the onion and peppers, mince the cilantro and add to the bowl with the corn.

5. In a small bowl, add mustard to lemon juice and whisk, slowly adding olive oil and honey or agave. Add salt and pepper and mix well.

6. Pour lemon dressing over salad and mix. Top with tomato halves and serve.