Serves 4

Salad ingredients:
1 lb. new potatoes, roughly cubed into small pieces
1/2 lb. tomatoes
1/2 lb. green beans, cut into 1-inch pieces
1 ear of corn
1 small red onion, finely diced

Vinaigrette ingredients:
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey or maple syrup
salt and pepper to taste

Set up a vegetable steamer over a large pot of boiling water. Steam the potatoes until easily pierced with a fork, about 7-10 minutes.
Steam green beans until bright green and tender, about 4 minutes.
Blanch the corn in the boiling water for 3 minutes and cut off the corn kernels with a sharp knife. 
Blanch the whole tomatoes for fifteen seconds in boiling water; peel off the skins and dice. 
Combine all veggies, including the diced red onion, in a large bowl and toss. Stir together the vinaigrette ingredients and drizzle over the salad.

Source: Basis