TOMATO AND CORN SALAD

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Tomato and Corn Salad image

Provided by Marge Perry

Categories     Salad     Tomato     Appetizer     Side     No-Cook     Low Fat     Vegetarian     Quick & Easy     Low Cal     Backyard BBQ     Lunch     Corn     Arugula     Summer     Vegan     Potluck     Self     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup fresh basil, finely chopped
2 1/2 pounds heirloom tomatoes cut into bite-size wedges
1 1/4 cups (2 ears) cooked corn
4 cups arugula
1 red onion, thinly sliced

Steps:

  • In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

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