Cherry Tomato and Corn Salad

3 cups Fresh White or Yellow Corn Kernals (cut from 6 ears of cooked corn)
20 Yellow or red cherry tomatoes, quartered & halved
2 T fresh basil, finely chopped
1 T Flat Leaf Parsely, finely chopped
1 T Extra Virgin Olive Oil
1 t Red Wine Vinegar
Salt & Cracked Black Pepper

1. In a transportable bowl, combine the corn, tomatoes, basil and parsely.
2. Add the olive oil, vinegar and salt & pepper to taste.
3. Stir to combine.
4. Taste and adjust the seasonings.
5. Cover until ready to serve.
6. Serve at room temperature.

[ as seen in "PICNICS AND TAILGATE"S by Diane Rossen Worthington (a book by William Sonoma) ]