Tomato and Corn Salad Recipe | Epicurious
Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.
Keywords
- heirloom tomato
- corn
- arugula
- red onion
- starter
- dinner
- nut free
- gluten free
- dairy free
- vegan
- vegetarian
- easy
- quick
- weeknight meals
- 30 minutes or less
- no-cook
- summer
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
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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