Fresh Vegetable Salad

• 3/4 pound carrots, trimmed and scraped
• 1/4 pound snow peas
• Salt to taste
• 4 red ripe plum tomatoes, peeled and seeded and cut into 1/2-inch cubes
• 1 ear fresh sweet corn
• Freshly ground pepper
• 3 tablespoons balsamic vinegar
• 3 tablespoons olive oil

1. Cut the carrots into 3/8-inch chunks.
2. Trim the snow peas and rinse well.
3. Place the carrots in a saucepan and add enough water to cover them and the peas when they are added.
4. Add salt.
5. Bring to a boil and simmer for about 4 minutes.
6. Add the peas to the carrots and cook for 2 minutes more.
7. The vegetables must remain crisp and tender.
8. Drain well.
9. Let cool.
10. Using a sharp knife, cut the corn kernels from the cob.
11. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl.
12. Blend well and serve.

carrots, snow peas, salt, red ripe plum tomatoes, corn, freshly ground pepper, balsamic vinegar, olive oil

Taken from cooking.nytimes.com/recipes/9353 (may not work)