Golden Corn Salad with Fresh Basil

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 4 servings (serving size: 2 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 1 Hour, 11 Minutes

Nutritional Information

Amount per serving
  • Calories: 337
  • Fat: 16.5g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 8.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 10g
  • Carbohydrate: 43.2g
  • Fiber: 6.8g
  • Cholesterol: 11mg
  • Iron: 2.2mg
  • Sodium: 376mg
  • Calcium: 131mg

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

Preparation

  1. 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. 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.
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