Cucumber, corn and tomato salad

Ingredients

• 2 ears of fresh corn
• 2 fresh cucumbers
• 1 rib of celery
• 1/2 small red or green bell pepper
• 1/4 red onion
• Fresh thyme, parsley, mint
• 2 or 3 teaspoons sugar
• Salt and pepper to taste
• 3 tablespoons red wine vinegar
• A good drizzle of olive oil if desired
• Red ripe tomatoes or cherry tomatoes

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Preparation

• Let cool, remove wrap and cut kernels from cob into a bowl.
• Chop cucumbers into bite size and dice the celery, peppers and onions and whatever else you are adding.
• Chop the herbs, again whatever you like, and mix with the vegetables.
• Add salt and pepper to taste. Whisk in a small bowl the sugar, vinegar and oil if using it.
  
• Toss with the vegetables and let marinate for at least 8 hours or overnight. Add the tomatoes about an hour before serving.
• Drain before plating or serve in a bowl with a slotted spoon.

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