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Golden Corn Salad with Fresh Basil

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 1 hr, 11 mins
Yield 4 servings (serving size: 2 1/4 cups)

Ingredients

  • 8 ounces small yellow Finnish potatoes or small red potatoes
  • 3 cups fresh corn kernels (about 4 ears)
  • 2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
  • 1 1/2 cups chopped red bell pepper
  • 1/4 cup minced shallots
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 cups arugula, trimmed
  • 1/2 cup torn fresh basil leaves
  • 2 ounces goat cheese, sliced

Nutrition Information

  • calories 337
  • fat 16.5 g
  • satfat 4.7 g
  • monofat 8.9 g
  • polyfat 2.4 g
  • protein 10 g
  • carbohydrate 43.2 g
  • fiber 6.8 g
  • cholesterol 11 mg
  • iron 2.2 mg
  • sodium 376 mg
  • calcium 131 mg

How to Make It

  1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

  2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.