• 1 tsp dijon mustard
  • 3 tablespoons sherry vinegar
  • 1/4 cup extra virgin olive oil
  • sea salt and pepper to taste
  • 4 ears corn, grilled
  • 1 pound green beans, blanched and cooled
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup basil leaves, thinly shredded


  • Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
  • Cut kernels off corn cobs and put in a large bowl
  • Add beans, tomatoes, onion and basil
  • Drizzle vinaigrette over and toss to combine

Recipe courtesy of with modifications made by me!