Fresh Corn and Tomato Salad

• 3 cups or so cooked fresh corn kernels from 4 medium ears
• 3 to 4 medium firm ripe tomatoes diced
• 1 large carrot peeled and diced
• 1 large celery stalk diced
• 1 small red bell pepper diced
• Sliced fresh basil leaves as desired
• 2 scallions thinly sliced

Dressing:

• Juice of ½ lemon
• 2 tablespoons apple cider vinegar to taste
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon agave nectar
• Pinch of dried thyme
• Salt and freshly ground pepper