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Golden Corn Salad with Fresh Basil by

Source: Cooking Light


8 oz 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 oz goat cheese, sliced


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. Spirnkle with basil; top evenly with goat cheese.

Servings: 4

Serving Size: 2 1/4 cups

Nutrition Information (per serving):
Calories 337
Fat 16.5 g
Saturated Fat 4.7 g
Cholesterol 11 mg
Sodium 376 mg
Carbohydrates 43.2
Fiber 6.8 g
Protein 10 g

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