800g salad potatoes, such as Jersey Royals or Charlotte
220g green beans
200g cherry or baby plum tomatoes, halved
200g tin of sweetcorn, drained and rinsed
1/2 medium red onion, finely chopped
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Sea salt and black pepper to taste
Boil the potatoes in salted water for about 20 minutes until just done. Drain and cool to room temperature.
In the meantime, cook the green beans in boiling water for about 5 minutes until tender crisp. Drain and cool to room temperature.
To make the dressing, combine the olive oil, balsamic vinegar, salt and pepper in a small bowl, stir well with a whisk and set aside.
In a large mixing bowl, combine the potatoes, green beans, cherry tomatoes, sweetcorn and red onion. Pour over the dressing and toss to coat. Refrigerate for at least an hour before serving.