Provided by:      Chris Dabis
Corn Tomato Salad

Combine the following in a bowl:

      2 bags frozen corn,
       one white, one yellow,
       thawed not cooked!
      2 pints cherry tomatoes, halved
      1 bunch green onions, diced
      1 small jar of diced pimentos
      1 can black beans, drained and rinsed
      4-6 Tablespoons thinly sliced basil
      2 Tablespoons olive oil
      ½ Cup balsamic vinegar
      ½ teaspoon salt
      ½ teaspoon ground black pepper



Gently stir the ingredients until well blended. Refrigerate for at least 3 hours before serving to allow the flavors to bloom.

Serves 8