Corn Salad

From Carolyn Sizemore

Total Time: 40 min | Prep Time: 20 min | Cook Time: 20 min
Yield: 4 servings

Ingredients

• 2 ¾ cup corn kernels

• 1 pint cherry tomatoes, halved

• ½ red onion

• 2 ½ oz packages arugula (stems trimmed), chopped

• 4 oz blue cheese

• Salt to taste

• Pepper to taste

• 2 Tablespoons balsamic vinegar

• ⅓ cup olive oil

Instructions

1. Blend olive oil with balsamic vinegar, add salt & pepper to taste. Toss with remaining ingredients.

Notes: I usually leave out the onions per personal choice, and eyeball the amounts until it looks right.