Ingredients:
3 Beefsteak Tomatoes
1 Small Onion
1 Can of Corn (or 2 Cups of Cooked Corn)
1 Tablespoon Olive Oil
1 Teaspoon Sea Salt
2 Tablespoons Finely Chopped Parsley (2 Teaspoons to 1 Tablespoon Dried Parsley) – optional
1/2 Teaspoon Black Pepper – optional

Rinse and dry your tomatoes. Dice tomatoes and remove seeds. Dice onion. Add 1 tablespoon of Olive Oil to a pan and sauté diced onions on medium for about 7 minutes or until tender. Heat corn, per heating instructions on the can. Drain the corn. When onions are tender add corn and sauté for about 1 minute. Remove pan with onions and corn from heat and allow to cool for about 5 minutes. Mix tomatoes, corn, onions, salt, parsley, and pepper (optional). Top with parsley. Let rest for about 15 minutes to allow the flavors to blend. Refrigerate for at least 2 hours or overnight. Serves about 4.
Note: you may need to drain some excess tomato water before serving.

Yummy Add-Ons:
Grilled or Roasted Corn, Avocado, Cucumber, Black Beans, Kale, Arugula, Okra, Pasta, Feta, Cheddar, Cooked Shrimp, Cooked Shredded Chicken, Bacon, Lime Juice, or Cilantro.
Personal favorite: Easy Mayo with Ranch Dressing: 3 Tablespoons of Mayo and 2 Teaspoons of Ranch Dressing

So many yummy options.

Enjoy!