Corn Salad with Summer Fruits and Vegetables

By commercecook

Ingredients

• 2 cups sweet corn kernels from about 3 ears of corn
• 1 cup haricots verts cut into 1 inch pieces and blanched
• 1 1/4 cups seeded, diced cucumber
• 2 cups golden cherry tomatoes, halved
• 1 cup raspberries
• 1 cup pitted cherries, halved
• 1/4 cup shallots, minced
• 1/2 cup vegetable oil
• 1/4 cup champagne vinegar
• 1 1/2 teaspoons salt, 1/2 teaspoon freshly ground pepper
• 1 tablespoon chopped mint leaves and/or 1 tablespoon chopped chived, optional

Preparation

Step 1

Combine vegetables, fruits and shallots in a large bowl. In a smaller bowl, whisk together the vinegar, oil, salt and pepper. Pour the vinaigrette over the vegetables and fruits and toss gently to combine. Place the bowl in the refrigertor and allow the ingredients to marinate for 30 minutes. After removing from the refrigerator, stir in the herbs, if using. Serve as a salad course or as a side vegetable with grilled chicken or fish.