Corn Salad with Arugula

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
1/2 cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

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

04/25/2018

recipepes.com Corn Salad with Arugula, recipe PT15M PT1H 5 455 calories

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Corn Salad with Arugula

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