4 - 6 servings
Fresh garden veggies come together in this wonderfully colourful fresh salad.
oz green beans or wax beans, trimmed, halved and blanched
cups corn kenels (about 3 ears)
cup cherry tomatoes (preferably Sungold), halved
small red bell pepper, cut into strips
cup fresh mint leaves, chopped
Tbsp fresh oregano leaves, chopped
Tbsp white balsamic vinegar
cup extra-virgin olive oil
tsp kosher salt
ball fresh mozzarella, diced
Combine the green beans, corn kernels, tomatoes, peppers, mint and oregano in a large bowl and mix well. Add the vinegar, olive oil and salt and toss to coat. Let sit for 1 hour to allow the flavors to marry. Fold in the cheese just before serving.