Name: Tomato and Corn Salad
Yield: Makes 6 servings
Ingredients: 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

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Tomato and Corn SaladSang An

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

Recipe information

Yield
Makes 6 servings

Ingredients

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

Preparation

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

Nutrition Per Serving

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

Recipe notes

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