Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad.

Ingredients

• 1/4 cup minced fresh basil
• 3 tablespoons olive oil
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups frozen corn, thawed
• 2 cups cherry tomatoes, halved
• 1 cup chopped seeded peeled cucumber

Preparation

1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well.
2. In a large bowl, combine the corn, tomatoes and cucumber.
3. Drizzle with dressing; toss to coat.
4. Refrigerate until serving.

Yield: 6 servings.