Corn Salad with Basil Dressing

Oh my! I love this stuff! I have dreams about this stuff! I am growing these items in my garden JUST so that I can make a continuous supply of this stuff! Try it! Yes, there is a lot of veggie chopping prep work, but there is for anything that is good...right?

1/2 lb fingerling or very small red potatoes, boil and cut into halves

4 ears of corn, kernals cut off the corn

2 cups of cherry tomatoes, cut in halves

1 1/2 cup chopped red bell pepper

1/4 cup shallots

3 TBSP white balsamic vinegar

1 TBSP dijon mustard

1/2 tsp salt (plus more to season at end)

1/2 tsp pepper (plus more to season at end)

3 TBSP olive oil

6 cups arugula (or other greens mix)

1/2 cup torn basil leaves

Place your potatoes in a small saucepan and boil for 12 or so minutes. Remember to put your potatoes in the cold water and bring the entire pot to a boil (or they get funky on the inside!). Once done, run under cold water and set aside. Cut into halves once cool.

In a small bowl, whisk together your shallots, vinegar, olive oil, salt and pepper, and dijon. This is the delicious dressing for your fresh and crunchy veggies!

To make it easy, simply mix together all your veggies in one bowl - corn, red bell pepper, tomatoes, basil, arugula, and potatoes. Toss the dressing all over your delicious, re-season with salt and pepper and serve.

To consider - if you toss it all together in one step, you will get less dressing on each individual item. If you toss everything BUT the arugula in the dressing and then serve the salad ON the arugula, you get more. Ive had it both ways - both are great. I might serve it the second method first and then decide from there the next time you make it.

Because there will be a next time, trust me....