Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Byrd Estate in Cedar Hill, Texas in 1993.

Ingredients Edit

Directions Edit

  1. Whip oil and vinegar together in a large bowl then season with salt and pepper.
  2. Stir in corn, tomatoes, onion and fresh basil.
  3. Cover and chill overnight to allow flavors to blend.

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