2cupscornfresh, kerneled, cooked or canned, drained
1cupsweet or red onionminced
3tbspolive oilextra virgin
1/4cupwhite distilled vinegar
Salt and Pepperto taste
If using fresh vegetables, see ingredient list above, bring a medium pot of water to a boil. Add the vegetables and cook until fork tender. Drain and rinse the vegetables under cool water, then place in a large salad bowl.
If using any canned vegetables, drain and place in salad bowl.
Next, add to the salad bowl, the minced onions and halved cherry tomatoes.
In another medium size bowl, mix the vinegar and olive oil together Whisk well.
Add the vinaigrette to the salad and toss well to coat.