Rating: 5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 19
Jeanne Kelley
Recipe by Cooking Light September 2010

Gallery

Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
1 hr 11 mins
Yield:
4 servings (serving size: 2 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

337 calories; fat 16.5g; saturated fat 4.7g; mono fat 8.9g; poly fat 2.4g; protein 10g; carbohydrates 43.2g; fiber 6.8g; cholesterol 11mg; iron 2.2mg; sodium 376mg; calcium 131mg.
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