Cut the carrots into 3/8-inch chunks.

Trim the snow peas and rinse well.

Place the carrots in a saucepan.

Add enough water to cover the carrots and peas.

Add salt.

Bring to a boil and simmer for about 4 minutes.

Add the peas to the carrots and cook for 2 minutes more.

Ensure the vegetables remain crisp and tender.

Drain the vegetables well.

Let the vegetables cool.

Using a sharp knife, cut the corn kernels from the cob.

Combine the carrots, peas, corn kernels, balsamic vinegar, and olive oil in a mixing bowl.

Add pepper to taste.

Blend well and serve.