Corn Salad

Corn Salad with Summer Fruits and Vegetables

Makes 6 servings


  • 2 cups sweet corn kernels (from about 3 ears)
  • 1 cup haricots verts, cut into 1-inch pieces, blanched
  • 1 1/4 cups seeded, diced cucumber
  • 1 cup sliced radishes
  • 1 cup roasted golden beets, diced
  • 2 cups golden cherry tomatoes, halved
  • 1 cup raspberries
  • 1 cup pitted sour cherries, halved
  • 1/4 cup minced shallot
  • 1/4 cup champagne vinegar
  • 1/2 cup sunflower oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped chives


  1. Combine the vegetables, fruits, and shallots together in a large bowl.
  2. 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.
  3. Place the bowl in the refrigerator and allow the ingredients to marinate for 30 minutes.
  4. Remove the salad from the refrigerator and stir in the herbs. Adjust the seasoning to taste.
  5. Serve as a salad course or as a side vegetable with grilled chicken or fish.

Leave a Comment