Sweet Corn and Arugula Salad
A simple summer salad that is anything but boring! Fresh sweet corn cut right off the cob, paired with creamy, salty feta, pickled red onions, and a bed of arugula.
Servings: 6 servings
Calories: 102kcal
Ingredients
- 1 5 oz. package baby arugula
- ¼ red onion thinly sliced
- 1 lemon juiced
- ½ tsp. salt
- 2 ears of sweet corn cooked and cut off the cob
- ¼ cup feta cheese
- ½ cup cherry tomatoes sliced in half
- 2 tbsp. extra virgin olive oil
Instructions
- To prepare corn: Boil a large pot of salted water. Once it comes to a roaring boil, place corn in for 5 minutes. Remove and let cool before carefully cutting off cob with a sharp knife.
- In a large bowl, place thinly sliced red onion. Squeeze the juice of one lemon over top, along with salt. Stir to coat. Let sit for 10 minutes, the onions will release some of their color and become more pliable to the touch.
- Add in olive oil, arugula, tomatoes, corn, and feta. Stir gently to combine. Serve immediately.
Nutrition
Calories: 102kcal | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 6mg | Sodium: 245mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 820IU | Vitamin C: 19mg | Calcium: 84mg | Iron: 1mg