Corn and Tomato Salad

• 2 tbsp olive oil
• 2.5 cups fresh corn kernels (that's about 5 ears)
• 1 pint cherry tomatoes, chopped
• 1/2 cup finely chopped red onions
• 1-2 tsp Hickory Bacon Salt
• 1/4 tsp black pepper
• Parsley or cilantro for garnish

Boil corn kernels for 3-5 minutes. Mix olive oil, Hickory Bacon Salt and black pepper. Combine with red onions, cooked corn kernels, cherry tomatoes and garnish with parsley or cilantro. Serve at room temperature or slightly cold, and enjoy!