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2 Ears of Corn, kernels cut from cob (or approx. 1.5-2 cups frozen corn, thawed and drained)
1/2 cup Sweet Onion
1/2 large or 1 medium Cucumber
1/2 Orange or Green Pepper
1 Tomato
1 small Jalapeño, seeded & finely chopped**
1/3 cup Apple Cider Vinegar
3/4 cup Honey
1 tbsp Dried Parsley
1 tbsp Dried Basil
1 tsp Sea Salt
1/2 tsp Cracked Pepper
** Be sure to save the jalapeño seeds to add a desirable amount of heat to this salad.
Combine all ingredients except for the corn in a medium-sized mixing bowl and stir until well combined.
Remove corn kernels from cob and mix into the salad.
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