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!

INGRIDIENT

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

½ cup finely chopped sweet onion

3 cups baby arugula

2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

DIRECTION

Step: 1

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.

Step: 2

Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

NUTRITION FACT

Per Serving: 222 calories; protein 5.7g; carbohydrates 18.5g; fat 15.2g; cholesterol 11.2mg; sodium 309.3mg.

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