This is a recipe I adapted from Cooking Light magazine.  This is a great summer salad you can serve as a meal.


  • 12 ounces small baby potatoes, halved
  • 2 TBS olive oil
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 tsp minced garlic
  • 1 pint halved grape tomatoes
  • 2 TBS balsamic vinegar
  • 1/3 cup chopped fresh basil (The original recipe called for cilantro, but I think it’s better with basil.)
  • Salt and pepper to taste

OPTIONAL: You can add 1 can of rinsed white beans and/or 2-3 breasts of grilled chicken.  I added both and it was great!


  1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 TBS of oil to pan; swirl to coat.
  3. Add halved potatoes to the pan and sauté 2-3 minutes, stirring occasionally until potatoes begin to brown.  Remove from pan.
  4. Add 1 TBS of olive oil, swirl to coat pan, then add the corn, tomatoes and garlic to pan; sauté 2 minutes.
  5. Add balsamic vinegar and potatoes (and white beans if you are including them) to pan; cook 1 minute.
  6. Transfer items from pan to a large bowl and add the basil, salt and pepper (and the chicken if you are including it).

KID VARIATION OPTION: I kept out some potatoes, grilled chicken and tomatoes before mixing it all together.  My girls would complain if I served up this salad on their plates all mixed together, but they were happy with the potatoes, chicken and tomatoes served separately.

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