1/2 cup light italian salad dressing
2 T dijon mustard
4 medium ears of corn, cooked and cooled slightly
1/2 lb green beans, cut into 1" lengths
1 cup grape tomatoes, halved
1/2 cup chopped fresh basil
Mix dressing and mustard until well blended.
Cut off the kernels from the ears of corn. Add corn to dressing mixture and mix well. Add remaining ingredients; toss to coat. Serve immediately.
Tastes even better if you roast or grill the corn.