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Corn Salad with Arugula
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Prep Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Canned corn in tangy balsamic dressing with peppery arugula and creamy goat cheese.
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
- 0.5 cup finely chopped sweet onion
- 3 cups baby arugula
- 2 ounces goat cheese, cut into 1/2-inch slices - or more to taste
Instructions:
- In a large bowl, combine olive oil, vinegar, salt, and pepper, whisking to create a tangy dressing. Gently fold in corn and onion, letting them soak up the balsamic flavors. Chill for about 30 minutes to marry the delicious tastes.
- On a serving plate, layer arugula with corn mixture and sliced goat cheese.
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