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| Corn Salad with Arugula |
"This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!"
Ingredients :
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- salt and ground black pepper to taste
- 1 (11 ounce) can whole kernel corn, drained
- 1/2 cup finely chopped sweet onion
- 3 cups baby arugula
- 2 ounces goat cheese, cut into 1/2-inch slices - or more to taste
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 50M |
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- Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
- Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.
Notes :
- If you don't like the peppery flavor of arugula, you can always substitute with baby spinach. A tender baby green with bite is necessary to offset the sweetness of the corn. If you cannot find fresh goat cheese, feta crumbles will work as well.
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