Gather all ingredients before starting the recipe.

• Slice 1 pint cherry tomatoes in half and transfer to a medium sized bowl.
• Drain 1 15 oz can of corn and add to the tmatoes.
• Thinly slice 1/3 small red onion and add to the corn and tomatoes.
• Season with kosher salt and freshly ground black pepper and add 2 tbsp Marukan seasoned rice wine vinegar and toss gently to combine.
• Cover and rerrigerate until ready to serve.