I am madly in love with this summer salad. I tried it for the first time at Whole Foods Market a couple of weeks ago and I couldn’t resist making it at home. It’s so simple and yet so full of flavor!! It’s the perfect dish to bring to a BBQ, take to a picnic or just eat it for lunch.
I recently prepared it for a group of ten hungry kundalini yogis and all asked for some more! If you are cooking for a smaller group of people, you might want to cut down on the recipe … OR maybe not! 😉 Enjoy it and let me know how you like it!
Corn & Arugula Salad
This is the perfect refreshing salad to enjoy all summer long. It’s light, healthy and tasty. The sweet corn perfectly pairs with the peppery taste of arugula.
Ingredients
- 8 organic fresh corns shucked
- 10-12 oz organic baby arugula
- 1/2 red onion thin sliced and cut in half
- 1 tablespoon fresh thyme
- 3 tablespoons organic canola oil
- 3 tablespoons white wine vinegar
- Salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Add the corn and boil for 5-6 minutes.
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Transfer the corn to a heat-safe dish and let it cool for 15-20 minutes.
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In a small bowl, whisk the thyme, canola oil and white vinegar. Set aside.
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Once the corn has cooled, slice the kernels off the cob. No need to break them down into individual kernels.
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Transfer the arugula, red onion and corn to a large mixing bowl.
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Pour the dressing and toss everything together.
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Add salt and pepper to taste.
