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Epicurious

Corn, Cherry Tomato, Arugula and Blue Cheese Salad

4.6

(53)

Recipe information

  • Yield

    Serves 6

Ingredients

2 3/4 cups fresh corn kernels or frozen, thawed, drained
1 1-pint basket cherry tomatoes, halved
4 celery stalks, chopped
1/2 red onion, chopped
2 1/2-ounce packages arugula, stems trimmed, leaves chopped
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 cup crumbled blue cheese (about 4 ounces)

Preparation

  1. Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)

TagsSaladCornVegetableCherry TomatoTomatoCeleryRed OnionOnionRoot VegetableArugulaLeafy GreensBlue CheeseCheeseDairyStarterSideLunchDinnerGluten FreeNut FreeVegetarianQuickEasyMake AheadNo-CookSummerBon Appétit
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