Fresh Peach, Corn and Spearmint Salad

This salad comes together quickly,
resulting in a fresh, crisp, juicy,
altogether irresistible side dish
for almost any warm weather meal.
It’s best eaten right away,
but will keep in the refrigerator.

Dressing:
3 Tbsp. rice wine vinegar
3 Tbsp. extra virgin olive oil
1 Tbsp. agave nectar
juice of 1/2 large lime
1/4 tsp. sea salt, if desired
1/3 cup chopped fresh mint leaves

Salad:
1.5 cups corn kernels, fresh
1 medium cucumber, peeled, seeded,
cut in quarters lengthwise and sliced
3 large, ripe peaches, washed,
pitted and cut into slices
1/3 cup unsalted cashews, lightly toasted

Directions:
In the bottom of a large salad bowl,
combine all the dressing ingredients
and whisk together.
Add the remaining ingredients,
toss well, and serve.