Ingredients
1 ¾ cups corn (cooked from fresh or frozen, or canned, drained and rinsed)
3 small tomatoes, diced (1 ½ cups)
⅓ cup Italian salad dressing
¼ cup chopped fresh basil
Directions
1. Wash hands with soap and water.
2. Rinse fresh vegetables under running water before preparing.
3. Combine all ingredients in a medium bowl.
4. Serve at room temperature or chilled.
5. Refrigerate leftovers within 2 hours.