Corn Salad

From Carolyn Sizemore

Yield: 4 servings

Total Time: 40 min | prep time: 20 min |cook time: 20 min

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 and Pepper to taste

• 2 TBs balsamic vinegar

• 1/3 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.

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