1 can (15 ounces) whole baby corn, drained and cut widthwise into quarters
1 can (6 ounces) pitted ripe olives, drained and halved
1 cup olive oil
2/3 cup white wine vinegar
1/3 cup sherry or chicken broth
4 teaspoons Dijon mustard
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon.