Remove the corn from the cob. I have tried several methods for this. Some suggest doing it over an angel food cake pan to catch the kernels. I have found that using a cookie sheet with an edge works best for me.
A trip outside to our "garden" and I had a couple of peppers and some fresh basil. Chop them both into small pieces.
At this point, add what you have in the house. I grabbed some celery and baby carrots and chopped them into small pieces. Grape tomatoes, olives, black beans, cucumber etc. would also be good in this salad.
I made a simple dressing. I used 1 Tablespoon of olive oil, 1 T. of Dijon Mustard and 1/4 tsp. each of salt and pepper.
Wisk in 3 Tablespoons of good quality balsamic vinegar. Actually, any vinegar would work, but once you have tried a true aged balsamic vinegar (mine is from The Olive Mill) you will never want to use the stuff from the store again, this is so much thicker and richer. It is so good you could almost drink it!
This makes a very colorful and filling salad.
I served ours with a roasted pork loin.
I am joining Michael @ Designs by Gollum for Foodie Friday.
Please take time to stop and say hello.