| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Juice of 2 limes
- 1/4 cup chopped fresh cilantro
- 1/4 cup grapeseed oil
- 2 tablespoons sour cream
- Kosher salt and freshly ground black pepper
- 2 ears corn, shucked
- 5 ounces baby arugula
- 1 red bell pepper, chopped
- 1 cup grape tomatoes, halved
Instructions
- For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
- For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
- Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 142 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 323 mg |
Reviews
added a little more sour cream to make it a little creamier but it was awesome. great flavors
Love, love, love this salad!! The dressing was very tart so I sweetened it with some stevia. My husband even liked it! Wow!
I am obsessed with corn and with arugula, so this is great recipe for me, and great way to use up the arugula which has taken over my garden. The dressing is lovely too
This was so very yummy!! We didn’t do the dressing. Just a little ranch for me and balsamic for my husband. Salad was especially yummy. Like a simple Cobb. Took 5 min to make.
I did not like the dressing at all! I made it exactly as directed. It wrecked the whole salad.
This was delicious!! I had to use frozen corn that I thawed because corn isn’t in season for me yet. It was really good but will be amazing with fresh roasted corn!