Tomato and Corn SaladSang An
Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.
Recipe information
Yield
Makes 6 servings
Ingredients
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion, thinly sliced
Preparation
In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.
Nutrition Per Serving
Per serving: 118 calories
5 g fat
1 g saturated fat
17 g carbohydrate
3 g fiber
3 g protein
#### Nutritional analysis provided by Self
Recipe notes
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