2tbsplemon olive oil (or just add 1 tbsp lemon juice to 2 tbsp olive oil)
salt & pepper to taste
1tbspfresh parsley (or 1 tsp dried)
1tbspfresh basil (or 1 tsp dried)
Instructions
Heat 1 tbsp olive oil over medium heat. Add sliced tomatoes and sautee until soft enough to press with back of spoon.
Remove tomatoes, add in chopped onion to same pan (no need to clean) sautee until soft and carmelized - this takes a few minutes. Keep watching not to burn.
While onion is cooking, heat up corn as directed on package or if using fresh corn after grilling run knife down the cob to extract kernals.
Open, drain and rinse beans
Add all ingredients to a large bowl. Drizzle with 2 tbsp lemon olive oil and seasonings. Mix well and serve!
Can be refrigerated for 3 days.
Notes
If using corn on the cob, 2-3 cobs should suffice. Feel free to double the ingredients for a larger batch.