Corn and Arugula Salad

Name: Corn and Arugula Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters ounces baby arugula leaves (about , rinsed and crisped; 59 milliliters cider vinegar; 2 teaspoons coriander seeds; 2 teaspoons Dijon mustard; 946 milliliters fresh corn kernels (from 4 or 5 ears; see notes); 59 milliliters olive oil; 340 grams radishes, rinsed, trimmed, and thinly sliced; 1 teaspoons salt; 3 Tbsps minced shallots

Corn and Arugula Salad might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 192 calories, 5g of protein, and 11g of fat per serving. This recipe serves 6. Head to the store and pick up salt, radishes, shallots, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small bowl, whisk vinegar, shallots, mustard, and salt until thick and emulsified. Gradually whisk in olive oil.

Ingredients you will need

Olive Oil

Shallot

Mustard

Vinegar

Salt

Equipment you will use

Whisk

Bowl

In a 3- to 4-quart pan over high heat, bring 2 quarts of water to a boil.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Add corn kernels and cook for 1 minute; drain, rinse with cold water until cool, and drain again. In a large bowl, combine corn, radishes, and arugula.

Ingredients you will need

Corn