3 large tomatoes, chopped

1 small red onion

1/3 bunch chopped green onion

1/4 cup balsamic vinegar

3 tablespoons minced fresh basil

1 tablespoon minced fresh cilantro

1 teaspoon salt

1/2 teaspoon pepper

4 cups fresh corn

3 cloves minced garlic 

2 tablespoons olive oil

1 tablespoon dijon mustard

Directions:

In a large bowl, combine the first eight ingredients.  In a large skillet, saute corn and garlic in oil until tender.  Stir in mustard.  Add to vegetable mixture; toss to coat.  Serve either warm or cold.  

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