This corn salad with arugula recipe tosses sweet canned corn in a homemade balsamic vinaigrette with spicy fresh arugula, onion, and tangy goat cheese.
Preparation Time
20 mins
Total Time
20 mins
Calories
222 Calories
Recipe Instructions
Step 1
Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
Step 2
Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.
Ingredients
salt and ground black pepper to taste
2 tablespoons balsamic vinegar
1 (11 ounce) can whole kernel corn, drained
3 tablespoons extra-virgin olive oil
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste
