Tomato and Corn Salad Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Ingredients

Makes 6 servings

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

In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

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

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Simple and delicious!! I chargrilled the corn with ancho chili butter and the salad was amazing. I can't wait to make it again.
- kendric
- Los Angeles
- 9/1/2016
So easy and delicious! This has become a go-to for summer cookouts.
- bessye81
- Richmond, VA
- 9/5/2015
I can't believe there's only one other review for this salad. It's really good! Added a little more Dijon and balsamic and a splash of red wine vinegar to give it more of a kick. So simple and beautiful colors. Will definitely be in my summer rotation.
- SFNativeCook
- San Francisco
- 7/4/2015
This is a beautiful summer salad. Im adding roasted corn and quick saute on tomatoes also using cherry tomatoes. Using Arugula and Frisee for bed. need a sweet dressing no honey, maybe Port wine and Balsamic Vin. I'll let you know how it turns out.
- gunny3080
- Milwaukee WI
- 6/3/2014