Food & Cooking Recipes Salad Recipes Tricolor Vegetable Salad 2.8 (64) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to. Ingredients 2 tablespoons red-wine vinegar 1 tablespoon extra-virgin olive oil 2 tablespoons grated Parmesan 1 teaspoon honey 2 cups corn kernels (from 3 ears corn) ½ English cucumber, sliced into ¼-inch half-moons 1 small head radicchio, cut into 1-inch pieces Coarse salt and ground pepper Directions In a large bowl, whisk together vinegar, olive oil, Parmesan, and honey. Add corn, cucumber, and radicchio; toss to combine. Season with salt and pepper and serve. Rate it Print