(You can substitute basil for cilantro in the dressing or use red peppers instead of tomatoes)

Salad:
3 cups fresh or canned corn kernels
5 medium tomatoes, halved, seeded, chopped
2/3 cup red onion, chopped

Dressing:
¼ cup olive oil
¼ cup chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons white wine vinegar
1 tablespoon fresh lime juice
2 teaspoons packed light brown sugar
1 garlic clove,

Salt and pepper to taste

Puree with a hand blender or food processor. Pour dressing over corn mixture and toss.