Easy Corn and Tomato Salad

Ingredients

• 2 tablespoons rice vinegar

• 1/2 teaspoon coconut sugar

• 1/4 teaspoon Himalayan pink salt, plus more to taste

• 3 tablespoons extra-virgin olive oil

• 4 ears corn, husked and kernels removed

• 2 pints (about 4 cups) grape tomatoes, halved

• 2 green onions, thinly sliced

• 1/4 cup packed fresh basil leaves, finely chopped, optional

• 1/4 cup packed fresh parsley leaves, finely chopped, optional

• Freshly ground black pepper, to taste

1. Make the dressing:

   In a large serving bowl, whisk together the rice vinegar, sugar, and salt. Slowly whisk in the olive oil until well combined.

   
   

2. Add the vegetables:

   Add the corn kernels, grape tomatoes, and green onions to the bowl.

   
   

3. Toss and serve:

   Toss until well coated. Taste, adding salt and pepper as needed. Top with the fresh herbs and serve.

   Store leftovers in an airtight container in the fridge for up to 2 days.