Serves 10

• 4 medium ears corn, shucked and corn cut off cob (about 2 cups corn kernels)
• 1 cucumber, peeled, seeded, and diced
• One 15-ounce can cannellini beans, drained and rinsed (about 1 1/2 cups)
• 1/2 red bell pepper, seeded and diced
• 1/2 cup chopped fresh basil
• 1 small clove garlic, crushed
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

In a bowl gently mix the corn, cucumber, cannellini beans, and red pepper. Gently mix in the basil, garlic, lemon juice, olive oil, salt, and pepper. Serve immediately or store in refrigerator until served.