In a small glass measuring cup or bowl, combine all the ingredients for the vinaigrette and mix until well combined; set aside.
In a large mixing bowl, combine the corn kernels, bell peppers, red onion, green beans, wax beans, parsley, olives, walnuts and grated cheese. Pour the reserved vinaigrette right in and toss until well combined.
Serve immediately or refrigerate for a few hours to allow the flavors to fully develop.
This salad can even be made up to a day ahead of time and any leftovers will keep well in the refrigerator for up to 3-4 days.
To remove the corn kernels from the cob quickly, efficiently, and most of all, without sending corn flying all over your kitchen, place the ear of corn straight up in the chimney of a tube or bundt pan (the hole will hold it securely in place), and then, with a sharp knife, cut the kernels off from top to bottom: the kernels will fall right into the pan! Turn the corn and repeat until all the kernels are cut from the cob.