8 ears of Bi-color corn
2 qts cherry tomatoes, halved
3 tbsp of a good balsamic vinegar
1 medium red onion, diced large
1 qt sugar snap peas, cut in half or thirds depending on size
Maldon sea salt(coarse salt)
Freshly ground pepper
With8 a sharp knife, strip the corn from the ears.
In a serving large bowl, combine the corn, tomatoes and sugar snap peas.
Add the vinegar and salt and pepper to taste. Toss to combine.
Chill and Serve.