Sweet Corn Salad

(serves four)

four ears cooked corn, ker­nels cut off
1/4 cup olive oil
1 tbsp white bal­sam­ic vinegar
juice of half a lemon
1 clove gar­lic, fine­ly minced
1/2 red onion, fine­ly minced
1 red pep­per, chopped
1 tsp fresh lemon thyme
1 hand­ful fresh basil leaves, chiffonaded
hand­ful hari­cots verts, sliced
salt and pep­per to taste

Sim­ply mix all these ingre­di­ents and toss in a pret­ty bowl. I think this could also be great (and more lux­u­ri­ous) with shrimp or crab­meat added.