Summer Corn Salad with Hickory Bacon Salt

Summer Corn Salad with Hickory Bacon Salt

Summer Corn Salad with Hickory Bacon Salt

Ingredients

  • 5 ears of corn, husked and cleaned
  • 3 large tomatoes, diced
  • 1 large onion, diced
  • ¼ cup fresh basil
  • ¼ cup olive oil
  • 2 Tbsp white vinegar
  • 2 Tbsp J&D’s Hickory Bacon Salt
  • Fresh ground black pepper to taste

Instructions

  1. 1. Bring large pot of lightly salted water to a boil. Cook corn for 5-7min, or until desired tenderness. Drain, cool and cut off kernels.
  2. 2. In a large bowl mix corn and all other prepped ingredients. Serve chilled.
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